Make a Mexican spice mix to suit your taste. You do this by mixing the paprika powder, curry powder, onion powder, pepper, salt, coriander seed, cumin seed and cinnamon powder in a bowl. For an extra spicy taste, add the cayenne pepper.

For the garlic sauce , mix the yoghurt, mayonnaise, mustard, lemon juice, sugar, garlic, pepper and chives in a bowl. Finally, stir in the vodka.

Cut the chicken thighs into thin slices so that they can be skewered. Season the chicken with the Mexican spice mix and leave for an hour. Then put the slices on the spit.

Cut carrots into slices and blanch them together with the mangetout. Cut the spring onions into thin rings and the sweet potatoes into chips. Mix the chips with the chilli flakes and paprika and put them in a chip basket.

Heat The Bastard until it has reached a temperature of 180 °C directly. Hang the skewer with the chicken strips and place the chip basket on The Bastard. Collect the fat from the chicken thighs in a skillet with a small knob of butter. In this you will fry the mangetout and carrot. Leave the chicken on the spit for about half an hour. 10 minutes before the end, add the carrots and mangetout to the skillet and finally add the spring onion. Fill the buns with the Mexican herb mix, the chicken, the vegetables and lettuce. Finally, pour a nice spoonful of garlic sauce on top. Eat together with sweet potato fries.

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