1. Combine the oil, garlic, oregano, sirracha, rosemary, honey, lemon zest and juice and the amasi together and add the chicken. Marinate for 1-4 hours.
2. Drain off most of the marinade and skewer the chicken pieces onto the bamboo skewers.
3. Chargrill the chicken skewers on a griddle pan on both sides until cooked, lightly charred and golden brown. Season with salt and pepper and serve with tzatziki, flatbreads and a homemade tomato relish.

TO MAKE THE FLATBREADS:

1. Combine the self-raising flour and salt and mix well.
2. Make a well in the dry ingredients and add the amasi and olive oil. Mix well to make a dough and gently knead the dough on a floured surface for a minute.
3. Cover and rest the dough for 30 minutes. In the fridge.
4. Divide dough in 6, roll and stretch to make oval flatbreads.
5. Cook in a dry pan or griddle pan on both sides until lightly charred.
6. Brush extra olive oil or melted butter and lightly sprinkle with salt.

Enjoy