He’s been all over the world - picking up tips, tricks and recipes from some of the best domestic chefs.
Today John Gregory Smith is making his This Morning debut - he’s in the kitchen with a Middle Eastern chicken shawarma.
Recipe taken from Saffron in the Souks by John Gregory-Smith
John says: This epic dish is adapted from my favourite kebab shop, Makhlouf, in Beirut, Lebanon. The chicken cooks over the chips, flavouring them with the juices. This is then served with wraps, yogurt and salad.
200g oven chips
1 tbsp olive oil
4 skinless, boneless chicken thigh fillets, about 500g
250g Greek style yogurt
4 cloves garlic, crushed
Juice of ½ a lemon
¼ tsp turmeric, plus optionally 1- 2 tsp of a spice mix of your choice from Lebanese 7 spice, baharat, garam masala or ras el hanout
4 tortilla wraps
1 baby gem lettuce, finely sliced
Chilli sauce to serve
Preheat the oven to 220C, 220C fan, Gas 7. Put the chips into a roasting tray, add the olive oil and toss together
Put the chicken, 50g yogurt, garlic, lemon, turmeric and a pinch of salt into a mixing bowl. Mix well.
Arrange the chicken on a grilling rack and place this over the chips. Cook in the hot oven for 25-30 minutes or until the chicken is cooked through, charred and tender and the chips are lovely and soft, with a few crispy bits.
Remove from the oven and slice up the chicken
Spread the remaining yogurt over the wraps and top with the chicken and chips. Scatter over the lettuce and chilli sauce if using. Roll up and tuck in.