Serves 4
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For the chicken:

For the yoghurt sauce:

For the flatbreads:

To serve:

  1. Combine the yoghurt, garlic and spices for the chicken in a resealable plastic bag. Add the chicken and refrigerate for at least one hour, or overnight if possible.
  2. Mix all of the ingredients for the yoghurt sauce and refrigerate until needed.
  3. Stir the flour, baking powder and yoghurt in a mixing bowl until combined. Use clean hands to bring the dough together.
  4. Dust a clean work surface with flour, then tip out the dough. Knead for about minute to bring it all together; this isn’t a traditional bread recipe, so you don’t need to knead it for long. Cover the dough and let it rest for 10 minutes.
  5. Divide the dough in half, then divide each half into 6-8 roughly equal-sized pieces.
  6. With your hands, pat and flatten the dough, then use a rolling pin dusted with flour to roll each piece to roughly 2-3mm thick.
  7. Heat a frying pan over a high heat. Add the flatbreads and cook for 1-2 minutes per side until browned. Set aside and cover with a clean tea towel to keep warm.
  8. Head a barbecue or griddle pan to a medium-high heat. Thread the chicken onto skewers; if using wooden skewers, soak them for 30 minutes beforehand to prevent them from burning. Cook the chicken skewers for 12-15 minutes, turning to brown on all sides.
  9. Melt the butter in a small pan over a medium heat, then stir through the garlic and chopped herbs. Brush the flatbreads all over with the warm herby garlic butter.
  10. To serve, top your flatbreads with lettuce, onion, cucumber, tomato and chicken, then drizzle with the yoghurt sauce.