Sticky chicken & chorizo skewers

• olive oil↗100ml ml
• sherry vinegar↗75ml ml
• thyme↗½ small bunch

  leaves picked

• smoked paprika↗1½ tbsp tbsp
• garlic cloves↗4

  crushed

• honey↗3 tbsp tbsp
• chicken↗4-5

  breasts (about 650g), cut into bite-sized chunks

• chorizo↗200g g

  ring, sliced into thick coins

• padron pepper↗250g g

  or 3 green peppers cut into pieces

• charred lemon

  halves or wedges, to serve

• strong white bread flour↗1.2kg kg

  plus extra for dusting

• olive oil↗200ml ml

  plus extra for proving

• fine salt↗1 tbsp tbsp
• yeast2 x 7g sachets fast-action dried

  2 x 7g sachets fast-action dried

Step-by-step instructions

1. 1

   Whisk the olive oil, vinegar, thyme, paprika, garlic and 2 tbsp honey with plenty of black pepper. Pour ¾ of the marinade over the chicken and chorizo, reserving the rest to glaze the skewers later. Marinate for at least 2 hrs or overnight. Whisk the leftover 1 tbsp honey into the reserved marinade.

2. 2

   To make the flatbreads, mix the flour, olive oil, salt and yeast in a large bowl. Add 700ml water and knead to a rough dough. Tip onto a floured work surface and knead for 10 mins until smooth and elastic. Transfer to an oiled bowl and cover. Leave to double in size, about 1 hr.

3. 3

   Knock the dough back and divide into 16 small balls about 140g each. Roll each out on a floured work surface until a few millimetres thick and about 20cm wide. Heat a dry frying pan on a medium high heat and cook the dough for 3-4 mins until golden underneath and large bubbles start forming. Flip and cook for 1-2 mins more until lightly golden. You can keep the flatbreads warm in a low oven or on the barbecue, wrapped in foil.

4. 4

   Thread the chicken, chorizo and peppers onto eight large or 16 small metal skewers. Season with salt. Light a barbecue, let the flames die down and the coals turn ashy white, or heat the grill to medium high. Grill the skewers for 8-10 mins, turning every few mins until the chicken is cooked through. Use the remaining marinade to glaze the meat when turning.

5. 5

   With a fork, slide the meat and peppers off the skewers on to the flatbreads. Serve sides separately for guests to assemble their own kebabs.