In a large mixing bowl, add all of the marinade ingredients and stir well to fully combine. Add the chicken thighs and stir to make sure all of the chicken is coated in marinade.
Cover with cling film and place in the fridge for a minimum of 4 hours but ideally 24 hours.
To make the yogurt dressing, add all of the ingredients into a mixing bowl and stir to combine. Cover with cling film and keep in the fridge until needed. See Notes
7 oz Greek yogurt, 1 tsp ground cumin, 1 clove garlic, 1 tsp lemon, salt, white pepper
When your ready to cook, preheat the bbq and lightly brush the grate with oil. Ideally the bbq temperature should be medium high but if different then just adjust the timing etc.
Add the chicken to the grate and cook for about 5 minutes. I use the marinade to baste the chicken as its cooking. When one side is coloured and cooked, turn the chicken over and cook for about 4 minutes or until the chicken is cooked through. Baste with the marinade again for added flavour and moisture.
Remove from the grate and put to one side to relax for another 5 minutes. It really does make a difference. Cover with a loose foil lid.
When ready, slice the chicken and place onto a warmed plate/platter and serve with the filling ingredients on another platter and the yogurt dressing in a bowl and let everybody build their own.
6 large flatbreads
Making a wrap is easy. Add a spoon of yogurt dressing to a flatbread, add lettuce, onion etc and then top with the chicken and roll it up. Told you it was easy.