Chicken Shawarma with Cucumber Garlic Yoghurt

The chicken shawarma brings the heat: spiced thighs on skewers, charred hard on a griddle or over your barbecue. Give the marinade 30 minutes minimum, and salt the grated cucumber and squeeze it dry before it goes anywhere near the yoghurt, or you'll have a watery sauce by the time it hits the flatbread. Put the chicken in a bowl and toss with the spices, garlic and tablespoon of olive oil and set aside for at least 30 minutes. To make the yoghurt, coarsely grate the cucumber and toss with a pinch of sea salt. Allow to sit for 10 minutes, then drain and squeeze out any excess water with kitchen paper. In a bowl, mix the cucumber with the garlic, Greek yoghurt and some freshly ground black pepper, and sprinkle with sumac. Chop all the vegetables for the salad and toss in a bowl with the feta. Thread the chicken onto skewers. Heat a heavy-based pan or griddle over a medium-high heat with a little drizzle of oil. Fry the skewers (you might have to do this in batches) until cooked and slightly charred. Meanwhile, whisk the red wine vinegar with some seasoning and the extra-virgin olive oil and pour over the salad. Warm the flatbreads.