Chicken Gyros in Yorkshire Pudding Bases

Tip the chicken and marinade ingredients into a large bowl, then add 1 teaspoon of salt and plenty of black pepper. Mix until each thigh is well coated. Cover and chill for at least 3 hours, or up to 48 hours if you have time.

Heat the grill to its highest setting. Line a roasting tin with foil and find 4 metal skewers long enough to sit across the top with a little space underneath. Remove the chicken from the fridge, take one thigh and thread it over 2 skewers, so it has a skewer through either side. Thread another piece of chicken on top, leaving a slight gap between each piece; you should fit 6 thighs on each pair of skewers. Position the skewers on top of the roasting tin.

To make the tzatziki, halve the cucumber length-ways, scoop out the seeds and finely chop. Combine this with the remaining ingredients along with a pinch of salt. Chill until ready to serve.

Place the chicken under the hot grill and cook for 15-20 minutes, brushing with olive oil and juices from the bottom of the tin regularly. Turn over halfway through cooking. Once cooked, remove from the oven and rest for 5 minutes.

While this is resting, cook your Aunt Bessie’s Yorkshire Pudding Bases, following the instructions on the pack.

Cut through each pair of skewers to make four kebabs and serve in the warm Yorkshire with lettuce, tomato, red onion, lemon wedges and tzatziki.