This recipe is intended to serve two people for dinner. It requires preparatory time of approximately 30 minutes and cooking time of one hour.
The ingredients you will need include cumin, coriander seeds, cardamon, cayenne pepper, smoked paprika, sea salt, black pepper, a clove of garlic and olive oil for the marinade. You will also need 500g of boneless chicken thigh.
For the flatbread, you would need strong flour, fast action yeast, warm water, olive oil and yoghurt. To prepare the tzatziki, you require half a cucumber, plain yoghurt, a clove of garlic, fresh dill, sea salt, a thinly sliced red onion and flat parsley. The dish will be garnished with limes and dill.
Before starting, you should create the marinade by blending the spices, salt, pepper, garlic, lemon juice and olive oil. The boneless chicken thighs should be sliced and added to the marinade for a minimum of an hour.
Whilst your chicken is marinating, you can start to create your flatbreads. For this, combine the flour, yeast and salt in a mixer. You now need to add the warm water, yoghurt and olive oil and blend until a dough is formed that can cleaned from the bowl. The dough should then be placed in a warm environment to rise.
For the tzatziki, halve a cucumber lengthways and discard the seeds. Dice the cucumber and mix with the yoghurt, garlic and dill. Season to taste with salt and pepper. Enjoy your meal!
After the flatbread dough has expanded to twice its original size, deflate it and cut it into small-sized pieces. On a surface covered in flour, shape the dough into circles with a thickness of 1cm. Warm up a dry non-stick pan and cook each side of the flatbread for two minutes till it is slightly burnt and bubbly.
Remove the chicken from the cold storage and thread the pieces of chicken thigh onto metal skewers. Heat up the barbecue until it reaches approximately 200 degrees. Situate the skewers onto the grill, close the lid, and cook for around 5-6 minutes until one side is nicely charred. Rotate using a pair of tongs and continue to cook for another 5-6 minutes, making sure that the chicken is properly cooked by confirming that its internal temperature has achieved 75 degrees Celsius with food thermometer.
Serve the skewers over the flatbread along with a garnish of thinly cut red onion and herbal salad, a piece of lime, and a serving of tzatziki on the side.