Kapsalon

500g chicken thigh fillets (or pre-seasoned shawarma/doner meat)

600g thick-cut chips (frozen or fresh)

200g grated cheese (Gouda or Cheddar)

1 bag iceberg lettuce, finely shredded

1 tomato, diced

½ cucumber, diced

1 small red onion, thinly sliced into half-moons

Shawarma seasoning

1 tbsp oil

Garlic sauce

Sambal (chilli paste), to taste

Fry, bake, or air-fry the chips until golden and crispy (thick-cut holds up best under the sauces)

Slice chicken into strips, season generously with shawarma spices

Fry chicken in a little oil until cooked and slightly charred

Spread hot chips across the bottom of an ovenproof dish

Layer chicken on top, then cover with grated cheese

Grill at 200°C until cheese is melted and golden

Scatter lettuce, tomato, cucumber, and red onion over the top

Drizzle with garlic sauce and as much sambal as you can handle

Serve immediately