Chicken souvlaki

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• Chicken thighsBoneless, skinless12
• Olive oil4 tbsp
• Dried oregano2 tsp
• Dried mint1 tsp
• Ground cumin1 tsp
• Ground coriander1 tsp
• Sweet paprika1 tsp
• Ground cinnamon½ tsp
• LemonsZested and juiced, plus wedges2
• Garlic clovesCrushed4
• Strong white bread flour250 g
• Fast-action yeast7 g
• Golden caster sugar1 tsp
• Olive oil (for the dough)2 tsp
• Cucumber½
• Greek yogurt200 g
• MintFinely chopped1 bunch
• Garlic cloveCrushed1
• LemonJuiced½
• Butter round lettuce1
• Large tomatoesDeseeded, chopped4
• Red onionHalved, thinly sliced1
• Long metal skewers4

1. 1

   Put the chicken in a large bowl with the marinade ingredients, 1 tsp salt and a good grind of black pepper. Toss until every thigh is coated. Cover and refrigerate for 3 hrs at the very least, and for as long as 48 hrs if possible.

2. 2

   A few hours before eating, make the pitta. Combine the yeast, sugar, flour and ½ tsp salt in a bowl, then add the olive oil (2 tsp) and 150 ml lukewarm water and bring together into a dough. Knead on a work surface for 8-10 mins (5 mins in a stand mixer). Return the dough to a lightly oiled bowl, cover loosely with cling film and let it rise for about 1 hr, until nearly doubled.

3. 3

   Split the dough into four equal portions and roll each into a circle, as thin as you manage. Top with oiled cling film and rest for 15-20 mins.

4. 4

   To make the tzatziki, cut the cucumber in half lengthways and scrape out the seeds. Chop it finely and mix with the other tzatziki ingredients and a pinch of salt. Refrigerate until needed.

5. 5

   Heat the grill to its hottest setting. Put foil in the base of a roasting tin, then rest 4 long metal skewers across the top, leaving a little space below. Take the chicken from the fridge, thread one thigh onto two skewers so there is a skewer on each side, then add more thighs with a small gap between pieces, until 6 thighs sit on each pair. Rest the skewers over the tin while you cook the pittas.

6. 6

   Heat one large frying pan (or two) over a medium-high heat. Brush the dough rounds with oil. Lay one in the pan; you should hear a sizzle, and bubbles will form on top after 1-2 mins. Once the base is golden, turn it over and cook for 2-3 mins more. Repeat with the rest, wrapping the cooked pittas in foil, and keep them warm in the lowest part of the oven during the chicken's cooking time. If you prefer, barbecue them for 5-8 mins, turning now and then.

7. 7

   Grill the chicken for 15-20 mins, brushing regularly with oil and the juices that collect in the tin, and turning halfway. Take it out and rest for 5 mins.

8. 8

   Cut down between the skewers of each pair to make four kebabs. Serve in the warm pitta with tzatziki, lemon wedges, tomato, lettuce and red onion.