Chicken kebabs with homemade flatbreads

Begin by making the chicken kebabs. Tip the grated onion into a clean tea towel and squeeze out as much water as you can over a sink. Add to a bowl along with the remaining ingredients except the oil, then season with 1 tsp salt and 1 tsp ground black pepper. Mix well until sticky, then divide into four portions. Wet your hands slightly and bring each portion together into a log, then thread onto a large metal skewer. Cover and set aside in the fridge until needed.

For the salad, add the cabbage to a small bowl with the vinegar and season. In a serving bowl, add all the remaining ingredients and season well. For the yogurt dressing, combine all the ingredients, season and set aside until needed.

To make the flatbreads, tip the flour, nigella seeds and chilli powder into a bowl with a large pinch of salt. Pour in the olive oil and 150ml warm water and mix to combine. Bring it together into a ball, then turn out onto a lightly floured work surface. Knead for 5 mins, until the dough is smooth and no longer sticking to your fingers. Divide into 4 even balls and roll each one out on a lightly floured surface into a large, thin circle, around 18cm wide.

Heat a large frying pan over a medium-high heat. Once hot, add a small drizzle of olive oil and spread across the pan. Add the first flatbread to the pan and cook for 2-3 mins on each side, or until it becomes speckled with brown spots. Once cooked, remove to a baking tray, brush one side with the melted butter and repeat with the remaining flatbreads. Keep warm in a low oven.

When ready to cook the chicken, heat the grill to medium-high. Line a large baking tray with foil and add the skewers. Drizzle with the oil and grill for 20-25 mins, turning regularly, until the chicken is cooked through. Use a meat thermometer if you have one to check its cooked through – it should read 70C.

Serve the chicken skewers with the flatbreads, salad and yogurt for people to build their own wraps.