We're unwrapping this shawarma for a lighter take on the Middle Eastern streetfood fave. No bread, but everything else is present and accounted for with golden chicken, warm falafels, baked wedges, garlicky yoghurt and a fresh-chopped salad. Add your own chilli sauce to bring the heat.
Preheat oven to 200°C fan-forced. Cut potatoes into wedges. Place wedges on a lined baking tray and drizzle with 2 teaspoons oil and a sprinkle of salt and pepper. Bake for 20 minutes or until just cooked. Add falafels to tray and cook for a further 7–8 minutes. While wedges and falafels are cooking, continue with step 2.
Toss chicken, smoky cumin and coriander blend, salt and pepper in a bowl to coat. Heat 2 teaspoons oil in a frypan over medium heat. Add chicken and cook for 4–5 minutes each side or until cooked through. While chicken is cooking, continue with step 3.
Chop tomato and cucumber into 1cm pieces. Peel and thinly slice eschalot.
Peel and crush garlic. Combine yoghurt, garlic, salt and pepper in a small bowl. Set aside.
In a bowl big enough to fit the salad, combine pomegranate molasses, red wine vinegar and remaining olive oil. Stir to combine. Add tomato, cucumber, eschalot, salt and pepper and toss to combine. Set aside.
Slice chicken. Divide potato wedges, falafels, salad and chicken between bowls and serve with garlic yoghurt.