• Free range chicken thighs 8, skinned and boned

For the marinade

• Lemon 1, juice
• Garlic 6 cloves, finely grated
• Red onion 1, finely grated
• Ground black pepper 2 tsp
• Ground cumin 2 tsp
• Paprika 2 tsp
• Turmeric 1 tsp
• Crushed chilli flakes 1 tsp
• Cinnamon ½ tsp
• Good quality olive oil 200ml

For the garlic yogurt

• Greek yogurt 300ml
• Garlic clove 1, finely grated
• Coarse salt and crushed black pepper to season

To serve

• Flatbreads 4
• Mixed salad leaves
• Plum tomatoes 2, sliced into wedges
• Cucumber ½, sliced
• Red onion ½, finely sliced
• Pickled red cabbage
• Pomegranate ½ seeds
• Za’atar 4 tbsp

1. For the marinade: the day before serving, mix all of the ingredients into a paste and apply a thick coat to the chicken thighs. If the paste doesn’t stick, add more oil. Cover and leave overnight in the fridge.
2. For the garlic yogurt: mix the ingredients in a bowl. If it’s too thick, loosen with a splash of milk.
3. To serve: grill or barbecue the chicken thighs (on a lightly oiled surface) for around 4 minutes on each side until cooked through. Warm the flatbreads on the barbecue or in the oven.
4. Put a warmed flatbread on a plate, layer with the mixed leaves, tomato, cucumber, onion and cabbage. Slice the cooked chicken into strips and add to the flatbread with a handful of pomegranate seeds and a sprinkle of za’atar. Finish with a drizzle of the yogurt dressing.
5. To fold: fold the bottom third of the flatbread up, fold in the right side and then bring the left side over the top and secure with a short wooden skewer.

Recipe featured in the new Indy Cafe Cookbook. Buy your copy here.