Recipe of the Week: Chicken Gyros with Homemade Flatbreads

Perfect for sharing: What is not to love about a Big Night In? Turn on the music, pour the drinks and serve up these 'fill-your-own gyros' to your housemates and loved ones!

Serves 6

Ingredients

Chicken:

• 6 chicken thighs; boned and skin on
• 110g plain/Greek yoghurt
• 2tsp chilli flakes
• 2tsp garlic powder
• 2tbsp paprika (smoked or unsmoked)
• 2tbsp fennel seeds
• Salt and pepper
• Olive oil (for greasing)

Flatbreads:

• 280g self-raising flour
• 280g plain/Greek yoghurt
• salt and pepper
• 2tsp paprika
• 2tsp fennel seeds
• 100g butter
• Fresh coriander

Accompaniments (optional)

• Avocados (sliced)
• Lettuce leaves (shredded)
• Lemon (wedges)
• Tomatoes (diced)
• Grilled halloumi
• Plain/Greek yoghurt
• Grated cheese
• Salsa

Method

1. Make your marinade: Add 110g of yoghurt to a bowl. Stir in: chilli flakes, garlic powder, paprika, fennel seeds, salt and pepper.
2. Add chicken thighs to the bowl. Make sure all the meat is coated. Cover and leave to marinate overnight in the fridge. (If you forgot to prep the night before - don't worry! 1-2 hours will be enough time to start tenderising the meat).
3. Remove the chicken thighs from the bowl and place skin-side up on an oiled tray. Sprinkle with extra salt.
4. Make your flat bread dough: combine flour, yoghurt, salt, pepper, paprika and fennel seeds in a bowl. When the dough has roughly come together, tip it out and knead until soft. The dough should be slightly sticky, but if it really hard to work with, add a little more flour. Cover and set aside for 5-10 minutes.
5. Melt the butter in a microwave and stir in chopped coriander. Set aside.
6. Prepare any accompaniments.
7. After 5-10 minutes, divide the dough into 12 equal portions and roll out on a floured surface until they are about 7mm thick. Heat up a dry frying pan until smoking hot.
8. Put your chicken under a pre-heated grill for 15-20 minutes or until cooked through and the skin has started to blacken. When the chicken is cooked, cover with foil and leave in a warm oven until ready to serve.
9. When your pan is hot, cook your flatbreads for 4 minutes, turning half way. The flatbreads will be ready to turn when little air pockets have formed and turned golden brown. After each flatbread has cooked, brush with your coriander butter.
10. Serve: arrange your chicken, flatbreads and accompaniments so that your guests can help themselves and build their perfect gyros!