This is my favourite way to BBQ chicken, the marinade of yogurt performs a small culinary miracle. It tenderises the meat beautifully and helps retain its moisture. The sumac gives it a summer lemon flavour with a nice heat from the pepper flakes. I made my own flat breads based on the way my grandmother use to make olive bread which was heavy with fresh hearbs. If sourdough is a step too far you can replace the soughdough mixture with dry yeast. This can be made a day in advance and heated in the oven.

I served this with a small side salad of fresh sea purslane (about 50g roughly chopped), small vine tomatoes dressed with olive oil, lemon juice and sea salt.

BBQ chicken:
500g of chicken (drumsticks and thighs) I used thigh fillets
1 teaspoon of dried toasted pepper flakes (or mild chilli flakes)
2 heaped tablespoons of sumac
3 tablespoons of full fat Greek yogurt
A glug of olive oil
A pinch of salt and a few grinds of the white pepper mil

1. Add all the BBQ chicken ingredients into a bowl and mix thoroughly. Cover and place in the fridge for 8 hours or overnight.

Sourdough flat breads:

1kg (approximaltely)  raw sourdough bread mixture                                                                                                                                                                                  50g of fresh herbs (mint, coriander, parsley)                                                                                                                                         150g of pitted olives (I used black and green)

1. Use your normal sourdough bread recipe (or bread recipe using dry yeast)  and follow the usual steps until it is ready for the oven.
2. Seperate the dough into golf ball size portions.
3. On a very well floured surface roll out each ball.
4. In the middle  place approximately half a tablespoon of roughly chopped olives and a flat tablespoon of chopped fresh herbs.
5. Fold the bread (as below) and then roll the dough out again.
6. Leave to rest for about 10/15 minutes.
7. Heat up a large heavy bottomed frying pan.
8. Place the flat bread on the pan for about a minute on each side. Small bubbles should begin to appear during the cooking process. If bubble do not appear then the pan isnt hot enough.

Preheat oven to 200^◦C / 400F / Gas 6 or light a BBQ.

1. Shake off any excess marinade from the chicken but don’t scrap it off.
2. Place in the oven on a griddle pan for 40 minutes or on a low/mid flame BBQ.
3. The outer should be charred with a dark reddish colour from the sumac and peppers and the inside very moist.
4. Serve with a salad and some flat bread.