Prepare the pita bread first: add all bread ingredients to your bread machine and set it to make dough. When ready, line one or two large baking trays with paper. Pre-heat the oven to 225ºC (the oven needs to be very hot to ensure the pitas puff, so give the oven plenty of time to warm).
Divide into 6-8 balls (depending on how large you want them) and roll out (using a little flour if necessary) into oval shapes. You will need them to be very thin otherwise you will not get pita pockets, so it might be a good idea to roll out then transfer to your baking tray. If the dough springs back, roll several times until it is thin. If the pitas are too thick, they will be more like naan bread.
Sprinkle (or brush over) a little cold water and bake for around 3-4 minutes. They are ready when they have completely puffed up. They will be very pale and soft but don't over-bake or your pitas will be dry and the pockets will be harder to open. Place pitas on a tea-towel and cover completely until ready to serve. Eat them warm (you can make them in advance and warm them in the oven for a few minutes before using).
For the chicken: mix all the chicken kebab ingredients together then add the chicken. Cover and place in the fridge for at least one hour but several hours is better.
When ready to cook either place the chicken on skewers and grill (if it is summer, you can BBQ them), grill them in the oven or use a frying/griddle pan.
For the garlic sauce: mix all ingredients together until well combined. Place in the fridge and let rest for as long as you can (this way, the flavour really intensifies).The chilli sauce comes from Fuss Free Flavours. Please pop over to find the recipe and ingredients.