Preheat the oven to 180°C/fan 160°C and lightly grease a 900g loaf tin.

Mix together the cornflour, salt, cumin, coriander, paprika, turmeric, cloves, cayenne and cinnamon.

Put the oil into a bowl, then add the chicken and stir it around. Add the dry spice mix and stir to coat all the chicken pieces well. Layer the pieces of chicken in the loaf tin and press down, then bake in the oven for 40 minutes.

When the shawarma is ready, leave it in the tin for 10 minutes so that all the juices can go back into the chicken.