Chicken gyros

• boneless skinless chicken thighs↗12
• olive oil↗4 tbsp tbsp
• dried oregano↗2 tsp tsp
• dried mint↗1 tsp tsp
• ground cumin↗1 tsp tsp
• coriander1 tsp tsp
• sweet paprika1 tsp tsp
• ground cinnamon↗½ tsp tsp
• lemon↗zest and juice 1

  zest and juice 1, plus 1 lemon sliced into wedges for serving

• garlic cloves↗4

  minced

• strong white bread flour250g g
• instant dry yeast packet7g g
• golden crystal sugar↗1 tsp tsp
• olive oil↗2 tsp tsp

  plus a little for greasing

• cucumber↗½
• грецький йогурт↗200g
• м'ята↗small bunch

  дрібно нарізана

• часниковий зубчик↗1 small

  подрібнений

• лимон↗juice ½
• масло або круглий салат↗1
• великі помідори↗4

  без насіння, нарізані

• червона цибуля↗1

  розрізана навпіл і тонко нарізана

• довгі металеві шампури4

Step-by-step instructions

1. 1

   Transfer the chicken to a large bowl and add the marinade ingredients, along with 1 tsp salt and plenty of black pepper. Mix well so each thigh is evenly coated. Cover and refrigerate for at least 3 hours, or up to 48 hours if you have time.

2. 2

   A few hours before serving, prepare the pita. In a bowl combine flour, yeast, sugar and ½ tsp salt with your fingers. Add 150 ml warm water and 2 tsp olive oil, knead the dough. Transfer to a work surface and knead for 8‑10 minutes (or use a stand mixer for 5 minutes). Clean, then lightly oil the bowl, return the dough and loosely cover with film. Let rise for 1 hour or until the volume nearly doubles.

3. 3

   Divide the dough into four equal parts. Roll each into thin circles. Cover with oiled plastic wrap and let rise for 15‑20 minutes.

4. 4

   For the tzatziki, halve the cucumber lengthwise and scoop out the seeds. Finely chop, then combine with the remaining ingredients and a pinch of salt. Chill until serving.

5. 5

   Heat the grill to maximum temperature. Line a baking tray with foil and prepare four metal skewers long enough to lie across the edge with a small gap underneath. Remove the chicken from the fridge, take a thigh and thread it onto two skewers so the skewer passes through both sides. Add another piece of chicken on top, leaving a small gap between pieces; each pair of skewers should hold six thighs. Place the skewers on the tray and set aside while you finish preparing the pita.

6. 6

   Heat a large skillet (or two, if available) over medium‑high heat and grease the bread with oil. Carefully place one piece in the skillet. It should sizzle, and after 1‑2 minutes bubbles will appear on the surface. When the bottom is golden, flip and cook another 2‑3 minutes. Continue until all breads are done, wrapping them in foil while cooking. Keep the bread warm in the lower part of the oven while you cook the chicken. Alternatively, grill on the barbecue for 5‑8 minutes, turning occasionally.

7. 7

   Place the chicken under the hot grill and cook 15‑20 minutes, regularly basting with oil and juices from the pan, turning halfway through. After cooking, remove from the oven and let rest for 5 minutes.

8. 8

   Cut each pair of skewers, yielding four kebabs, and serve them in warm breads with lettuce leaves, tomato, red onion, lemon wedges and tzatziki.