For the chicken:
- 500g Lilydale Free Range Diced Breast Fillet
- 120g Greek yoghurt
- 1 tbsp extra virgin olive oil
- 2 garlic cloves, minced
- Zest and juice of 1 lemon
- 1 lemon, thinly sliced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- ½ tsp ground turmeric
- ½ tsp ground cinnamon
- ½ tsp sumac
- ½ tsp chilli flakes (optional)
- Pinch of salt and black pepper
For the flatbreads:
- 350g self-raising flour, plus extra for dusting
- 1 tsp baking powder
- 350g Greek yoghurt
- 1 garlic clove, minced
- 1 tbsp parsley, finely chopped
- 40g butter (salted or unsalted), melted
For the herbed yoghurt:
- 120g Greek yoghurt
- Juice of ½ lemon
- 1 tbsp parsley, finely chopped
- 1 tbsp dill, roughly chopped
- Pinch of salt
For serving:
- 2 Lebanese cucumbers, roughly chopped
- Extra dill and parsley
- 1 lime, cut into wedges
- ⅓ cup pickled red onions (store-bought)
- ¼ cup pomegranate seeds