Assemble the Food Processor bowl onto the power unit.
Fit the Knife Blade to the Food Processor bowl.
 

Add the chopped shallot, chopped garlic, lemon juice, olive oil, cumin, coriander, paprika, cayenne pepper and sea salt into the Food Processor bowl.
Reserve the juiced lemon for later.
Attach the lid and ensure the pusher is in the feed tube.
Mix on low speed until combined.
Scrape the sides of the bowl with a spatula.
Mix on low speed until combined.

Add chicken into a medium bowl.
Pour over the content of the Food Processor bowl.
Mix thoroughly until coated.
Refrigerate for up to 8 hours.

Clean the Food Processor bowl and fit the Dough Tool.
Assemble the Food Processor bowl onto the power unit.
Add the flour, baking powder and salt into the Food Processor bowl.
Attach the lid and ensure the pusher is in the feed tube.
Mix on low speed until combined.

Add the yoghurt and olive oil into the Food Processor bowl.
Mix until a dough forms.
If the dough is too dry, add 1 tsp of water and mix until the mixture comes together.
Transfer the dough to a lightly floured work surface.
Knead lightly for 30 seconds.
Divide the dough into 2 equal pieces.
Roll out each piece until 5mm thick.

Warm a plate.
Brush the griddle pan lightly with the vegetable oil.
Heat over a medium-high heat until hot.
Place the flatbread into the pan.
Cook for 3 minutes or until bubbles form and griddle marks appear on the underside of the bread.
Flip over and cook on the other side for a further 2 minutes.
Transfer the flatbreads to the warm plate.
Cover with a tea towel to keep warm.

Preheat the oven to 180ºC.
Line two large baking trays with parchment paper.
Clean the Food Processor bowl and fit the Dicing Grid and Thick Slicing Disc.
Assemble the Food Processor bowl onto the power unit.
Dice the butternut squash into the Food Processor bowl using the dicing pusher.

Transfer the diced butternut squash onto one of the prepared baking trays.
Drizzle with the olive oil and sea salt.
Bake at 180ºC for 20 minutes.
Remove from the oven.
Sprinkle with the dried oregano.
Cover with plastic wrap and set aside.

Increase the oven temperature to 220ºC.
Remove the marinated chicken from the fridge.
Slice the reserved juiced lemon.
Thread the chicken pieces and the juiced lemon slices onto the 6 soaked wooden skewers.
Place the kebabs onto the second prepared baking tray.
Bake at 220ºC for 20 minutes.

Clean the Food Processor bowl and fit the Dicing Grid and Thick Slicing Disc.
Assemble the Food Processor bowl onto the power unit.
Dice the onion and cucumber into the Food Processor bowl using the dicing pusher.
Transfer the diced onion and cucumber into a clean medium bowl.
Add the coriander, mint, sea salt and natural yoghurt into the medium bowl.
Stir to combine and set aside.

Clean the Food Processor bowl and fit the Knife Blade.
Assemble the Food Processor bowl onto the power unit.
Add the egg yolk, lemon juice, za’atar, sea salt and tahini into the Food Processor bowl.
Attach the lid and ensure the pusher is in the feed tube.
Mix on low speed until smooth.
While the machine is running, pour the olive oil into the Food Processor bowl.
Mix on medium speed until the mixture emulsifies and has a thick consistency.

Serve
Serve the chicken skewers with the pitas, roasted butternut squash, raita salad, za’atar dressing.
Garnish with green salad leaves, red and yellow cherry tomatoes, red, yellow and green pepper, fresh coriander, lime wedges and watermelon slices.