Greek chicken kebabs with yoghurt flatbreads

Ingredients

Method

1. 1Joint the chicken, pull off the meat and skin in large pieces, and cut the meat into 3 cm chunks. Discard the carcass. Toss the meat with 1 tsp salt, 1/2 tsp black pepper, 1 tbsp sumac, 2 crushed garlic cloves and 1 tbsp olive oil. Leave 30 minutes.
2. 2Stir 200 g Greek yoghurt, 1/2 tsp salt and 1 tbsp olive oil into the plain flour until a soft dough forms. Knead 2 minutes, cover, and rest 20 minutes.
3. 3Coarsely grate the cucumber, toss with a pinch of the salt, and squeeze it dry. Mix it with the remaining 250 g Greek yoghurt, 1 crushed garlic clove, most of the mint and 1 tsp sumac.
4. 4Halve and thinly slice the red onion. In a frying pan, warm 1 tbsp olive oil, soften the onion and the last crushed garlic clove for 4 minutes, then add the chopped tomatoes and 1 tsp sumac. Simmer uncovered 8 minutes until thick, and season with black pepper.
5. 5Heat a grill pan until smoking. Divide the dough into 8 balls, roll each thinly, and cook 1–2 minutes a side until puffed and charred. Wrap in a cloth.
6. 6Wipe the grill pan, return it to high heat, and cook the chicken in batches, turning until deeply charred and no longer pink in the middle, about 8–10 minutes. Rest 5 minutes.
7. 7Taste the tomato sauce and the yoghurt, and add salt if needed. Pile the chicken onto the flatbreads, spoon over the tomato sauce and yoghurt, and finish with the remaining mint, 1 tbsp olive oil and the last of the sumac.