Step 2

Add garlic, coriander, cumin, cardamom, cayenne pepper, paprika, salt, pepper, lemon juice and olive oil to the bag. Close and mix thoroughly. Refrigerate for 10–12 hours.

Step 3

Heat a fry pan to medium-high with a small amount of olive oil. Fry one side of each flatbread until slightly toasty, then remove from pan.

Step 4

Add enough oil to coat the pan. Cook the chicken in 2 batches to avoid overcrowding. Sear until golden and dark, then cook for a further 5–8 minutes or until cooked through. Repeat with the second batch.

Step 5

While the chicken cooks, combine Greek yogurt, crushed garlic, finely chopped mint and parsley, a splash of lemon juice and cumin in a bowl. Add salt to taste.

Step 6

To serve, lay out flatbread, spread the yoghurt sauce evenly, then layer with lettuce, onion, tomato, chicken and feta. Add more sauce on top and serve immediately.