Chicken skewers with pita

To make the pita, combine the bread flour and all-purpose flour in a bowl 1, then add the crumbled fresh yeast 2 and the malt 3.

Also pour in the water 4 and start kneading, first in the bowl 5 and then on the work surface 6.

Slightly flatten the obtained dough and add the salt 7, then work it again until you no longer feel the grains under your fingers. After incorporating the salt, do the same with the oil, adding it in 2-3 stages 8 9.

When the oil is completely absorbed, cover the dough with the bowl and let it rest for 10 minutes 10. After this time, give the dough some folds to strengthen it, then shape it into a ball 11 and transfer it into the bowl, which you will have greased with a little oil. Cover with plastic wrap and let it rise at room temperature for about 2 hours or until the dough has tripled in volume 12.

Once risen, transfer the dough onto the lightly floured work surface, form a loaf, and divide it into 6 portions of 5 oz each 13. Shape each portion of dough into a ball 14 and arrange them well spaced on a tray greased with a little oil 15. Cover with plastic wrap and let rise for another hour.

After this time, roll out the balls on the lightly floured work surface to obtain discs about 8 inches in diameter; use your hands first 16 and then the rolling pin to even out the thickness 17. You're ready to cook: heat a non-stick pan well with a drizzle of oil, then place the pita inside 18.

Cook on moderate heat until the first bubbles appear on the surface 19, then flip it over and let it brown on the other side 20. As they are ready, stack the pitas on top of each other 21 and cover them with a cloth; this way they will remain soft.

To prepare the chicken skewers, start with the marinade: peel and cut the onion into 4 parts 22, then do the same with the tomatoes 23. Transfer onions and tomatoes into a bowl along with the whole chili 34.

Add the whole Italian frying peppers 25 and a drizzle of oil 26, then mix well to season the vegetables evenly 27.

Place the vegetables on a hot grill 28 and let them roast, turning them occasionally with kitchen tongs 29. In the meantime, cut the chicken thighs into small pieces and set aside 30.

When the vegetables are roasted, take the Italian frying peppers and remove the end and internal seeds 31, then do the same with the chili. Transfer the vegetables back into the bowl and pour in the lime juice 32, then add the peeled garlic clove 33.

Finally, add a generous pinch of salt 34 and the peanut butter 35, then blend with an immersion blender 36.

You will get a rather coarse mixture 37. At this point, add the chicken to the bowl 38 and mix well so that the pieces are evenly coated. Cover with plastic wrap and let marinate in the refrigerator for at least an hour or, better yet, overnight 39.

Once the marinating time is over, you can assemble the skewers: thread the chicken pieces onto 6 wooden skewers that have been soaked in water for about ten minutes (this way they won't char). Slightly space the pieces to ensure even cooking 40. Once assembled, drizzle the skewers with a bit of oil 41, then place them on a hot grill 42.

Cook the skewers for 10-15 minutes, turning them often 43. You're ready to assemble the sandwich: place the pita on a plate and place a skewer in the center 44, then slide off the meat and add some toasted peanuts 45.

Season with hot sauce to taste 46, a splash of lime, some chili slices, and fresh cilantro, then fold it in half 48. Proceed in the same way to assemble the remaining pitas. Your chicken skewers with pita are ready to be enjoyed!