Mini Flatbread Knights (gfo) Recipe

Prep and marinade

Trim excess fat from the chicken thighs and pat dry. Cut thighs into 2–3 cm (¾–1 in) strips or bite-sized pieces for quick, even cooking. In a bowl, combine the 150 g plain yoghurt, 2 tbsp lemon juice, 1 tsp lemon zest, 1 tbsp olive oil, minced garlic, cumin, smoked paprika, ground coriander, 1 tsp salt and ½ tsp black pepper. Add the chicken pieces, toss to coat thoroughly, cover and refrigerate for at least 30 minutes and up to 4 hours (longer will make the chicken more tender).

Cook the chicken

Heat a large non-stick skillet or grill pan over medium-high heat and add 1 tbsp neutral oil. Remove excess marinade from the chicken (shake off but do not wipe entirely). Working in a single layer and in batches if necessary, add chicken pieces to the hot pan in a single layer. Sear 3–4 minutes per side until nicely browned and cooked through (internal temperature 74°C / 165°F). Total cooking time per batch about 6–8 minutes depending on piece size. Transfer cooked chicken to a plate and tent with foil to rest 5 minutes.

While the chicken marinates or rests, make the lemon yoghurt sauce. In a small bowl combine 200 g Greek yoghurt, 1 tbsp lemon juice, ½ tsp lemon zest, 1 tbsp chopped dill (or parsley), ½ clove grated garlic, 1 tsp olive oil, ¼ tsp salt and ¼ tsp black pepper. Stir until smooth and taste; adjust seasoning or lemon to preference. If the sauce is too thick, loosen with 1–2 tsp water or extra lemon juice. Chill until ready to assemble.

Warm the mini flatbreads briefly prior to serving. Option 1: Wrap in foil and warm in a 160°C (320°F) oven for 8–10 minutes. Option 2: Heat a dry skillet over medium heat and warm each flatbread 20–30 seconds per side until pliable and lightly charred spots appear. Keep wrapped in a clean towel to stay soft.

Prepare fillings: thinly slice tomatoes, cucumber and red onion. Crumble the feta if using, and toss the salad leaves lightly with a pinch of salt, a drizzle of olive oil and a squeeze of lemon from the wedge.

Assemble each mini flatbread: spread about 1–1½ tbsp of the lemon yoghurt sauce onto the flatbread, add a small handful (about 12 g) of salad leaves, 3–4 slices of tomato and cucumber, 2–3 pieces of the grilled chicken (about 45 g), and a few slivers of red onion. Sprinkle a little crumbled feta if desired and finish with a tiny drizzle of extra-virgin olive oil and an extra squeeze of lemon to taste.

Serve immediately while warm. Offer extra lemon yoghurt sauce on the side for dipping.

If you need gluten-free flatbreads, select certified gluten-free mini flatbreads or small corn tortillas. For make-ahead service, marinate the chicken up to 24 hours, cook and refrigerate; reheat gently in a low oven covered with foil. Total estimated time includes marinating (minimum 30 minutes).