• 1 large garlic clove, minced (or 2 small cloves)
• 1 tbsp ground coriander
• 1 tbsp ground cumin
• 1 tsp ground cayenne pepper
• 2 tsp smoked paprika
• 2 tsp salt
• Black pepper, to taste
• 2 tbsp lemon juice
• 3 tbsp olive oil
• 700g boneless, skinless chicken thighs or breasts, thinly sliced
For the Yogurt Sauce:
• 200g Greek yogurt
• 1 clove garlic, crushed
• 1 tsp cumin
• 100g diced cucumber
• Squeeze of lemon juice
• Salt and pepper, to taste
For the Flatbreads:
• 200g all purpose Flour
• 200g Greek style yogurt
• 1 tsp garlic powder
• Salt
To Serve: Sliced lettuce, Tomato slices, Red onion finely sliced, Shredded cheese (optional), hot sauce of choice (optional)
METHOD:
1. In a large bowl, combine minced garlic, ground coriander, cumin , cayenne pepper, smoked paprika, salt, black pepper, lemon juice, and olive oil
2. Add the thinly sliced chicken to the marinade and mix well to coat. Cover the bowl and refrigerate for at least 1 hour, or ideally overnight for best flavour
3. In a small bowl, combine Greek yogurt, diced cucumber, crushed garlic, cumin, lemon juice, salt, and pepper. Mix well and adjust seasoning to taste. Set aside in the refrigerator until ready to serve
4. Preheat a grill pan or skillet over medium-high heat. Cook the marinated chicken in batches for about 5-7 minutes per side, or until fully cooked and slightly charred. Ensure chicken is cooked through.
5. For the Flatbreads: Combine the yogurt, garlic powder, salt & flour in a bowl and mix until a rough shaggy dough forms. Roll out into thin hand sized flatbreads and fry on a pan for 2 min per side until golden.
6. Spread a generous amount of yogurt sauce over each flatbread. Top with sliced lettuce, tomato slices, red onion, and shredded cheese (if using). Add cooked chicken on top of the veggies. Drizzle with additional yogurt sauce and hot sauce, if desired.
