If making your own pita bread, prep these earlier in the day. After it has risen, you can leave the dough in the fridge until you are cooking the rest of the souvlaki components.

In a small jar, combined the minced garlic, olive oil, lemon juice, thyme, oregano and a decent grind of salt and pepper. Between 10 minutes and an hour before cooking, pour the marinade over the chicken thighs, turning to coat thoroughly (if you leave the chicken marinading for longer than an hour, you risk starting to toughen and cook the chicken with the acidic lemon juice).

For the fries, preheat the oven to 200°. Wash the potatoes and slice into chips, about 1cm thick. Spread out the fries on a metal oven tray large enough to hold them in a single layer and drizzle with olive oil and season with salt and pepper. Toss gently to coat with the oil, spread into a single layer and bake for 30-40 minutes or until golden and tender, flipping at halfway so each side of the chips cooks evenly.

While the fries are cooking, prep the remaining ingredients by pickling the onions (mix the finely sliced red onion with the salt and lemon juice and set aside), slicing the cucumber and making the mustard aioli by combing the aioli and wholegrain mustard in a small bowl. You can also cook the pita at this stage if making your own.

To cook the chicken, heat the grill bars of a barbecue or a pan to medium heat. Cook for 5-7 minutes per side, or until the juices run clear. Cover with tin foil until ready to serve.

When the fries are done, transfer them into a large bowl and toss with the feta, oregano and thyme.

Slice the chicken against the grain and serve with the pita bread, fries, aioli, cucumber, pickled onions, and parsley. Wrap the pita around all the components and dig in!

In a large bowl or a stand mixer, combine the water and yeast and let sit for about five minutes until the yeast has dissolved and it looks a bit foamy. Add 4 cups of the flour (saving the last half cup for kneading), salt, and olive oil.

If using a stand mixer, knead the dough on medium speed using the dough hook for 6-8 minutes, adding more flour until it is is smooth and elastic. If using your hands, knead the dough on a lightly floured surface for about 5-7 minutes - again until the dough is very smooth and elastic. Try not too add too much more flour - it is better to use too little than too much.

Transfer the dough into a lightly oiled bowl, turn to coat with oil, and cover with a damp tea towel. Leave to rise in a warm place until it has doubled in size, about an hour.

At this point, you can refrigerate the dough until you need it, and it will keep for about a week - you can bake a couple of pitas at a time as you require them.

Otherwise, turn the dough out onto a lightly floured surface and divide into 12 equal pieces . Roll each out using a rolling pin into a circle about 4mm thick. Lift and turn the dough as your roll it to make sure it doesn’t stick and to get a a more even circle. Sprinkle with extra flour if it starts to stick. Repeat with the other pieces of dough.

Heat a cast iron skillet or the hot plates of a barbecue over a medium-high heat - you want the pan to be very hot. To cook, lay a pita on the pan and bake until large bubbbles start to form and golden brown patches form on the undrside. Flip and cook for 1-2 minutes on the other side, again until toasted spots appear. The pita will start to puff up in this time - if it doesn’t, it is likely that your pan is not hot enough.

Keep cooked pitas covered with a clean teatowel while cooking the remaining. Best eaten straight away.