(2lb 4oz) boneless, skinless chicken thighs (approx. 8 thighs)

5 tablespoons Greek yogurt

3 garlic cloves, crushed

1 tablespoon smoked paprika

1 tablespoon ground cumin

1 tablespoon ground coriander

1 teaspoon cayenne pepper

1 teaspoon salt

For the tzatziki

½ a cucumber

1 garlic clove, crushed (or ½ teaspoon garlic paste)

4 tablespoons Greek yogurt

juice of ½ lemon

¼ teaspoon salt

For the flatbreads

180g (6¼oz) plain flour, plus extra for dusting

1 teaspoon baking powder

180g (6¼oz) Greek yogurt

1 tablespoon olive oil, for oiling the pan

To serve

Green salad

Chopped cherry tomato salad

Sriracha

Crispy Fries (seepage 182 of Spinning Plates for a recipe)

Preheat the oven to 180°C Fan/200°C/400°F/Gas Mark 6. Line a baking tray with nonstick baking paper.

Mix the chicken thighs with all the other ingredients in a bowl until coated. Fold and tightly thread each chicken thigh on metal skewers. Place on the lined baking tray and bake for 35 minutes. The chicken will be very tender so it can be pulled apart and will have taken on some colour.

Meanwhile, for the tzatziki, coarsely grate the cucumber and squeeze out the excess water. Combine with all other ingredients in a bowl, then set aside.

For the flatbreads, mix the flour, baking powder and yogurt together in a bowl using a fork first, then pull together and knead to form a dough. Divide into 4 and roll out each portion on a lightly floured surface so each flatbread is about 3–4mm (⅛ inch) thick. Heat a griddle pan or frying pan until smoking hot. Lightly oil it, then cook the flatbreads one at a time for 2 minutes on each side. There should be golden patches and some griddle lines if using a griddle pan.

Slice the chicken off the skewers. Load the chicken or halloumi slices on to the flatbreads with the tzatziki, some green salad, chopped cherry tomato salad and some sriracha. Pile the crispy fries on, or serve them alongside. Fold or wrap the gyros before serving. Tuck in and enjoy!Air fryer method, for the chicken skewers: Lay in the basket and cook in a preheated air fryer at 180°C/350°F for 25 minutes, turning halfway through.