- Put the chicken into a mixing bowl and add 100g of the yogurt, half the lemon juice, baharat, paprika, Aleppo pepper flakes, black pepper and a pinch of salt. Mix together and leave to marinade for thirty minutes or overnight.
- Heat the BBQ to high and bring the chicken to room temperature. Thread the meat onto four metal skewers. Brush with a little oil and cook over the BBQ for 3-4 minutes each side, or until the chicken is charred on the outside and cooked through in the middle.
- Meanwhile, chuck the red onion into a mixing bowl and add the remaining lemon juice and a good pinch of salt. Toss together and leave to macerate for 10 minutes.
- Divide the remaining yogurt over the four flatbreads and top with the cooked chicken. Sprinkle over the red onion and parsley leaves. Serve immediately.
600g chicken thighs, cut into 1 inch cubes
300g Greek yogurt
3 tsp Lebanese 7 spice or baharat
2 tsp paprika
½ tsp Aleppo pepper flakes
½ tsp ground black pepper
1 tbsp olive oil
4 flat breads
1 red onion finely sliced
A small handful of parsley leaves