Step 1

Pound Chicken: One by one lay a chicken thigh on your chopping board, rest over cling film and gently pinch around the edges. Pound with a rolling pin until even thickness, but not so thin it starts breaking apart. Repeat with remaining thighs.

Step 2

Marinade: In a medium sized mixing bowl combine yogurt, 1 tbsp olive oil (save other 1/2 tbsp for later), lemon juice, garlic, oregano, smoked paprika, ground coriander, salt and black pepper. Add in the chicken thighs and mix to combine.

Step 3

Marinate: Tightly cover the bowl and pop in the fridge. I recommend 4 hours+ (up to 1 day), with a minimum of 2 hours. Take out the fridge around 30mins before needed, just so you're not frying cold chicken.

Step 4

Grill: Brush a griddle pan with the remainder of your oil, adding more as needed to lightly cover the base of the pan, and bring to medium-high heat. Add chicken thighs (work in batches if you need) and leave until they begin to char (4-5mins), then flip and continue frying until charred on the second side and piping hot through the centre. Place to one side to rest and slice when needed. Timings will depend on thickness and size of thighs.

Step 5

Serve: Spread flatbreads with Tzatziki, then top with onion, tomato and sliced chicken. Add fries (optional) then roll up and enjoy! You might need to tightly secure with parchment paper if there's a lot of filling.