For the shawarma marinade, mix together the cornflour, salt, cumin, coriander, paprika, turmeric, cloves, cayenne and cinnamon. I tend to use cumin and coriander seeds and whole cloves and then pound in a pestle and mortar.
Layer the chicjken in a roasting tin and cook for 35 to 40 minutes
Tip it out of the roasting tin and slice your shawarma. We like to eat this piled into pitta breads or flat breads with salad and garlic sauce.
Any leftovers can be kept in the fridge, or frozen. Plus you can mix up extra coating and keep fin a jar for next time.
If using chicken breasts, then butterfly the breasts and give them a light bash with a rolling pin.
Tip - I use a ziplock style bag for the marinade and then place all the chicken inside and give it a good shake, that way you can pop in the fridge until you need it. You can also freeze it at this point too.