Ingredients
2 pounds chicken thighs
½ cup plain yogurt
¼ cup olive oil
Lemon, zest & juice
6 garlic cloves, minced
2 tsp salt
1 tsp paprika
1 tsp cumin
1 tsp oregano
1 tsp coriander
1 tsp pepper
½ cup plain yogurt (for tzatziki sauce)
2 cloves garlic, grated (for tzatziki sauce)
¼ cup cucumber, grated (for tzatziki sauce)
1 lemon, juiced (for tzatziki sauce)
½ tsp salt (for tzatziki sauce)
1 cup diced tomatoes (for toppings)
1 cup diced cucumber (for toppings)
½ cup diced onion (for toppings)
1 tbsp balsamic vinegar (for toppings)
Fresh parsley (for toppings)
2 cups flour (for flatbreads)
1 tsp salt (for flatbreads)
1 tsp baking powder (for flatbreads)
½ cup milk (for flatbreads)
1 tbsp olive oil (for flatbreads)
1 cup sourdough starter OR 10 grams (about 1 tbsp) active dry yeast dissolved in 1/4 cup warm water (for flatbreads)
Directions
Step 1
Slice your chicken thighs in half. Combine all marinade ingredients with chicken. Mix until well coated. Place into fridge for up to 12 hours.
Step 2
Mix together dry ingredients for flatbreads. Add in wet ingredients. Mix until it roughly comes together. Pour out onto counter & knead until smooth. Let rest for 30 minutes. After 30 mins, divide into 8 equal pieces (about 85 grams if weighing), then roll into a circle…1/4 inch thick.
Step 3
Cut a large onion in half. Place two skewers in one half and begin skewering your chicken. Place into a 350° preheated oven and bake until 165° internal temp.
Step 4
Mix together all tzatziki ingredients. Place into fridge. Mix together all toppings and place into fridge.
Step 5
Cook your flatbreads for 30-45 seconds on a nonstick griddle or pan.
Step 6
Once chicken is done remove from oven and slice off strips of chicken.
Step 7
Spread sauce on flatbread, then chicken, then toppings, then more sauce and any other toppings of choice. Enjoy!
