Makes 6 wraps.

Yoghurt Marinaded Chicken

200gm greek yoghurt

1 tbl sp paprika

1 tbl sp cracked black pepper

1 tbl sp cumin

1 tbl sp dr oregano

1 tea sp cinnamon

1 lemon zest

1/2 lemon juice

2 garlic cloves

Salt to your taste

4 chicken thighs

Place all ingredients except for chicken into a food processor and blitz to create a smooth bright orange yogurt marinade. Pour marinade over chicken thighs in large bowl and massage it into the chicken. You can allow it marinade in the fridge for a minimum of 1 hour or up to overnight. The longer the marinade sits the more flavourful it’ll be.

Preheat oven to 180 degrees Celsius on fan forced.

Once chicken has been marinaded, place the chicken thighs onto a baking tray. Bake in fan forced oven to 7 minutes. Then switch oven to it highest temperature on the fan/grill setting to get a lovely char as it continues to cook. My oven took 14 minutes, but keep an eye on it and newer ovens will move quicker. You just want a some lovely deep dark char marks, but not completely burnt.

Remove from oven and allow to rest for 10 minutes before cutting into pieces.

Yoghurt Flatbread

1 cup greek yoghurt

2 cups self raising flour

A couple pinches of salt

In a medium large bowl add in self raising flour and salt and mix through before adding the greek yoghurt. Using a spoon bring together until a crumbly texture before using your hands bring the dough together in the bowl, by squeezing together and rolling around.

Once a ball has been formed, dust a bench with flour and begin to knead the dough for 7-10 minutes or until you have a smooth ball. Place into bowl covered with cling film and allow to rest for 45 -60 minutes. 

Once rested remove the ball and cut into six even balls. Using your hand, cut each ball from the top and roll them in very small deliberate motions on the bench to make sure everything is tucked in firmly. Squish down on a sting of flour and rolling out with a rolling pin, turning 90 degrees every roll to get an even circle… *(as one flatbread cooks I roll out the next one to keep things moving).

Place large pan on high heat and when it begins to steam from the heat spray it with oil spray and place the rolled out flatbread down and don’t touch it. Allow the myriad of small bubbles to come through, and when it looks like it can bubble anymore further, check underneath and if its charred flip it over the other side to char. This is usually a 4 minutes process all up, 2 minutes on each side. Repeat this process for all six flatbread.

Once all cooked place the flatbreads in a tea towel, so it retains its heat, and naturally steams them, keeping them soft to wrap.

Quick Tzatziki

1 lebanese cucumber

300gm greek yoghurt

3 garlic cloves (minced)

1 tbl sp EVOO

Salt to taste

Start by grating cucumber over a sieve. Using your hands, attempt to squeeze out as much liquid as possible without braked the grated cucumber pieces.

In a bowl add in the cucumber with the rest of the ingredients and give it a good mix with a spoon.

Quick Sumac Pickled Onions

1/2 red onion (thinly sliced)

1/2 lemon (juice)

1 tea sp salt

1 tbl sp sumac

Place all ingredients into a bowl and give it a good massage through with your hands. Allow to sit and slightly pickle and wilt at room temperature.

Finish The Gyro

1/4 iceberg lettuce (finely sliced)

3 tomatoes (halved & then thinly sliced)

To put together the gyro, place down flatbread, line a bed of tzaztiki through the middle. Top with lettuce, tomato, the sliced yogurt marinaded chicken and then finish with sumac pickled onions. Enjoy all together.