Chickpea souvlaki

Marinade

• 2 x 400g tins chickpeas, drained and patted dry
• 4 tbsp olive oil, plus extra for brushing
• 2 tsp dried oregano
• 1 tsp dried mint
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp sweet paprika
• 0.5 tsp ground cinnamon
• zest and juice 1 lemon
• 4 garlic cloves, crushed
• 1 tsp salt
• black pepper

Tzatziki

• 0.5 cucumber
• 200g Greek yoghurt
• small bunch mint, finely chopped
• 1 small garlic clove, crushed
• juice ½ lemon

To serve

• 4 pitta breads
  Pitta Wraps make 1× batch

  Ingredients

  • 250g strong white bread flour
  • 7g sachet yeast
  • 1 tsp golden caster sugar
  • 2 tsp olive oil, plus a little for greasing

  Method

  1. Put all the ingredients in a stand mixer and knead for about 10 minutes until the dough is smooth and not sticky.
  2. Let the dough rise an hour to and hour and half depending on ambient temperature.
  3. Divide the dough into 4 portions.
  4. Roll each portion into a circle around 2mm thick on a floured surface. The shape doesn’t have to be exact so long as it can hold filling.
  5. If you have the space, let the rolled out pittas rest for 10 minutes.
  6. Heat a pan on high heat and cook each pitta about 3 minutes per side or until bublly and with some dark brown spots.
  7. Put the cooked pittas on a plate and cover with a teatowel to keep them warm.

  Full recipe
• 1 butter or round lettuce
• 4 large tomatoes, seeds removed, chopped
• 1 red onion, halved and thinly sliced
• 1 lemon, cut into wedges