John Waite makes Lebanese style chicken shwarma on Lorraine.

The ingredients are: Pinch saffron strands, 30ml milk, 500g mini chicken breast fillets, 150g Greek yoghurt, 1 onion, very finely chopped, 1 tbsp sumac, 1 tsp ground cinnamon, 1 tsp ground coriander, 1 fat red chilli, finely chopped and Salt and pepper.

For the dip: 200g thick Greek yoghurt , 1/2 cucumber, peeled and grated, Juice and zest of 1 lemon, 1 garlic cloves, minced, Salt and pepper, Ground smoked paprika and Olive oil.

To make the marinade, soak the saffron in the milk until very golden and add to the yoghurt along with all the other ingredients. Let the chicken marinate overnight, or for at least 2 hours.

For the dip, mix together the ingredients and chill until needed. Add a pinch of paprika and some oil just before serving.

To fry the chicken heat a little rapeseed oil in a pan and allow to get hot. Add the chicken and fry until cooked through.