Chicken Marinade

1. Start by marinating your chicken. Combine all the ingredients in a bowl, place the chicken thighs in, coating all sides and leave to marinate for at least 4 hours.
2. When marinated, layer on a kebab stick, place on a tin foil lined oven tray with a tin foil lid covering the chicken. Place in the oven at 180 degrees for 45 minutes, remove the tin foil lid, then place back in the oven for another 45 minutes.
3. Take out and put the tin foil lid back on to rest for at least 10 minutes. Then shred the chicken with a knife.
4. Put 1 diced red onion, 80ml red wine vinegar, 40ml water, 20g white sugar, pinch of salt, 2 bay leaves, 2 crushed garlic cloves and a few peppercorns into a small pan and bring
5. to the boil. Then remove from the heat. This is your pickled red onion.
6. Then add the sliced red onion into the mixture and leave to cool for 30 minutes.
7. Make the tzatziki by simply combining all the ingredients in a bowl. Put it to one side.
8. For the flatbreads, combine all the ingredients in a bowl. Knead for about three minutes, to a soft but not sticky ball. Cover with a clean tea towel and leave for 10 minutes to rest.
9. Cut the ball into four equal pieces and use a rolling pin to roll each one out to be about 10cm in diameter.
10. Heat a dry frying pan to high heat, fry each flatbread for about 1 minute each side.
11. To assemble, start by layering on your homemade tzatziki, then the shredded chicken, some sliced pickled cucumber, pickled red onion, crispy oven fries (if using) and wrap it up!