Healthier Chicken Doner Kebabs

Cook the chicken

• Preheat the oven to 200°C/fan 180°C. Peel and crush the garlic cloves.
• In a bowl, mix together the garlic, chicken mince, paprika, ground cumin, dried oregano, tomato purée, 2 tablespoons of the Greek yoghurt and a dash of olive oil.
• Mix it vigorously together until fully combined. If you have time you can leave to marinate for 30 minutes or even overnight, if not then you can get cooking!
• Divide the mixture into 4 portions and roll each one into a rough ball. Place each ball between 2 sheets of baking paper, then flatten evenly with a rolling pin so that it’s spread out thinly. Roll up the parchment like a poster. Repeat until you’ve done the same with all the balls.
• Place the rolled up mince on a baking tray and bake for 25 minutes until the chicken is cooked through. Check them halfway through, you may see liquid being released, don't worry you can just drain this off. (prep your garnishes while they are cooking)
• Remove from the oven, leave to cool a little, then unroll and cut or tear to the size you want.

Prep the garnishes

• While the chicken is cooking, prep the garnishes.
• To make the pickled red onion, peel and thinly slice the red onion, then add it to a bowl and sprinkle over the white wine vinegar and a pinch of salt. Scrunch up the slices with your hands and set aside to pickle.
• Separate the little gem lettuce leaves. Drain and slice the roasted red peppers.
• In a bowl mix together the rest of the Greek yoghurt with the lemon zest and juice then season to taste.

Assemble

• Warm the flatbreads.
• To assemble, layer up the flatbreads with the lemony yoghurt, lettuce, chicken, roasted red peppers, pickled red onion and drizzle over your preferred hot sauce, then tuck in and enjoy.