Build Your Own: Oregano Chicken Gyros

Meanwhile, trim the cucumber, then halve lengthways. Cut into 1cm thick half moons.

Halve, peel and thinly slice the red onion as thinly as you can. Halve the lemon.

Peel and grate the garlic (or use a garlic press).

Pop half the red onion into a small bowl and add the sugar for the pickle (see pantry for amount). Squeeze in half the lemon juice, add a pinch of salt, mix together and set aside to pickle. 

In another small bowl, combine the Greek style yoghurt, dried mint and a good squeeze of lemon juice. Season with salt and pepper.

Make kid friendly: If your kids would prefer a plain dip, set some of the yoghurt aside before stirring in the lemon and mint.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the chicken and remaining onion to the pan and season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Sprinkle in the oregano and fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Once the chicken is golden brown and cooked through, add the garlic, sun-dried tomato paste, honey and water for the sauce (see pantry for both amounts). 

Stir until everything's combined and glazed. Remove from the heat and season with salt and pepper.

Meanwhile, when everything's almost ready, pop the flatbreads onto a baking tray and into the oven until warm and starting to turn golden, 3-4 mins.