Chicken Thigh Shish Iskender Feast With Falafel & Tzatziki

Preheat the oven to 230ºC/ 210ºC (fan)/ gas 8, then take your chicken out of the fridge, open the packet and let it air

Peel and finely slice half your red onion[s] and cut the remaining onion into wedges, roll your lemon[s] with your hand on a hard surface (to release more juice) and cut in half

Combine the juice of half the lemon with 1 tsp [1 1/2 tsp] [2 tsp] sugar in a large bowl with the sliced onion (you'll use the rest later!) and a small pinch of salt – this is your pickled red onion

Peel and finely chop (or grate) your garlic

Combine your chicken and dried oregano in a large bowl with half your ground smoked paprika (you'll use the rest later!), most of the chopped garlic (save a little for later!) and the remaining lemon juice

Add a generous pinch of salt and pepper and a drizzle of olive oil and give everything a good mix up until well coated – this is your marinated chicken

Add the onion wedges to a baking paper-lined baking tray (or two!) and top with the marinated chicken

Put the tray[s] in the oven for an initial 15 min

(Doubled your protein? Do this in batches!)

Meanwhile, chop your pitta[s] into small cubes

Grate your cucumber, then squeeze out any excess water

Combine the grated cucumber with half your natural yoghurt (you'll use the rest later!), the remaining garlic and half your ground sumac (you'll use the rest later!) on a small serving plate

Add a pinch of salt and pepper and give everything a good mix up - this is your cacık

Chop your tomato[es] finely and chop your parsley finely, including the stalks

Add the chopped tomatoes and most of the chopped parsley (save some for a garnish!) to the pickled red onion with your pomegranate molasses, a small pinch of salt and pepper and a small drizzle of olive oil – this is your Turkish-style salad

Once the chicken has had an initial 15 min, remove the tray[s] from the oven

Add the pitta cubes to the other side of the tray[s] with the remaining ground smoked paprika and a drizzle of olive oil and give it a good mix up until well coated, return the tray[s] to the oven for 10-12 min or until the chicken is cooked through (no pink meat!) and the pitta is golden – this is your chicken shish and toasted pitta

Once everything is ready, remove the tray[s] from the oven and put the chicken and onion on top of the toasted pitta so that the juices soak into the bread and set aside to rest for 2-3 min

While the chicken is resting, add a generous knob of butter to a small heatproof bowl and put it in the microwave for 30 secs or until melted, once melted, add your tomato paste and stir, then cover with cling film and return to the microwave for 20-30 secs further or until warmed through and give it a good mix up – this is your tomato butter sauce

Add your falafel to a plate and put it in the microwave for 1-2 min or until warmed