zest and juice 1 lemon, plus 1 lemon cut into wedges to serve
1 tbsp garlic infused oil
For the tzatziki
200g lactose free yogurt
small bunch mint, finely chopped
juice ½ lemon
1 round lettuce
4 large tomatoes, seeds removed, chopped
6 gluten free pitta bread or gluten free wraps
You will need
4 long metal skewers
Tip the chicken into a large bowl and add the marinade ingredients, along with 1 tsp salt and plenty of black pepper.
Mix well, ensuring each thigh is well coated. Cover and chill for at least 3 hrs, or up to 48 hrs if you have time.
To make the tzatziki, halve the cucumber lengthways and scoop out the seeds.
Finely chop, then combine with the remaining ingredients, along with a pinch of salt. Chill until ready to serve.
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 and set aside while you warm the gluten free pittas.
Put the chicken under the hot grill and cook for 15-20 mins, brushing with oil and any juices from the bottom of the tin regularly, and turning halfway through cooking. Once cooked, remove from the oven and rest for 5 mins.
Cut through each pair of skewers to make four kebabs and serve in the warm gluten free pitta, with lettuce, tomato, lemon wedges and tzatziki.