Street food is all about loading flavour into each bite, something you can grab on the run or eat with your hands. I have also discovered a lot of work goes into street food. Packing in that flavour involves marinades, spices and herbs and layering the flavour. A good bit of chargrilling helps too.

The FatSteak club gave me the ideal excuse to try a street food recipe that has been on my list for a while. On Ottolenghi's website is Chicken Shawarma, this flavoursome chicken wrap stuffed with sauces and salsa.

The dish starts with good sized chicken thighs, deboned, but crucially, leave the skin on. There are few things as glorious as crispy fried chicken skin. The layering of a creamy tart tahini sauce, a crunchy fresh salsa, and an intense herb and chilli Zhoug completes a perfect bite.

There looks like a lot of ingredients in this recipe, and some of the spices and spice mixes might look like they are hard to come by, but I found most in a large supermarket. If you get stuck I can highly recommend Seasoned Pioneers. Ottolenghi sells some spices through his website. I couldn't find ground cardamom, so splitting the cases of the whole cardamom and using a pestle and mortar soon sorted that.

If you are making this for friends, or even if you are not, serve the components separately and get everyone to assemble their own sandwiches, just make sure there are plenty of napkins or kitchen roll. This is one dish you don't want to eat with a knife and fork, but let those juices run down your face and over your hands!

Step 1 - Marinade your thighs

De-bone the chicken thighs, but keep the skin on
In a large bowl combine the lemon juice, crushed garlic and grated ginger
In a small frying pan toast off the spices until your kitchen starts to smell wonderful
Tip these into the bowl with salt and pepper
Add the olive oil and chopped coriander, stalks and all
Give it a good mix and tip in the chicken
Get in there with your hands and massage the marinade into the thighs
Cover the dish with cling film and marinade for 2 - 3 hours, or preferably overnight, in the fridge

Step 2 - Tahini sauce

Roughly chop the parsley
Crush the garlic
Put all ingredients in a small food processor with 90ml water and a good pinch of salt
Blitz until you have a smooth sauce
Pour into a bowl and refrigerate until needed

Step 3 - Red onion and cucumber salsa

Thinly slice the red onion, separate the half moons as you put them in a bowl
Half and deseed the cucumber, then thinly slice using a sharp knife or mandolin
Finely chop the dill
Mix all of the ingredients together and leave to marinade, the heat will drop out of the onions

Step 4 - Zhoug

Pick the leaves from the stalks and roughly chop the coriander and parsley
Deseed, remove the white pith and roughly chop the green chillies
Pop the ingredients into a small processor and pulse
Stop at a rough paste, you don't want this too fine

Step 5 - Char the chicken

Bring the chicken to room temperature before you start to cook
Heat the oven to 180C
Heat a griddle pan until it is smoking hot
Wipe most of the marinade from a chicken thigh and slap it skin side down on the griddle for 3 minutes
Turn the chicken and give it another 3 minutes
Put the part cooked chicken on an ovenproof tray
Do this in batches until you have cooked all of the thighs
Put the tray into the oven for about 6 minutes, or until cooked through
Leave to rest then cut into rough slices, about 1cm in thickness