Chicken Souvlaki Skewers with Tzatziki

Method

1. Mix 1 teaspoon dried oregano, 1/2 teaspoon cumin powder, 1/2 teaspoon ground coriander and 1/2 teaspoon paprika, then add 2 tablespoons olive oil, 2 cloves minced garlic and the juice and zest of half a lemon. Coat the 2 cubed chicken breasts thoroughly and marinate in the fridge for at least 30 minutes.
2. Split 1/4 cucumber lengthwise, scrape out the seedy core with a spoon so the sauce does not turn watery, then chop finely.
3. Stir 100g Greek yogurt with 1 teaspoon minced garlic, a handful of finely chopped fresh mint, the juice of 1/4 lemon and the chopped cucumber. Transfer to a bowl and chill.
4. Heat the oven on its highest grill setting and line a tray with foil.
5. Thread the marinated chicken onto skewers, set them on the tray and grill for 15 to 20 minutes. Brush the skewers with oil and the remaining marinade as they cook, and turn them halfway through.
6. Rest the cooked chicken for 5 minutes, then serve with 2 warmed Greek flatbreads, 20g shredded lettuce, half a sliced tomato, 1/4 sliced red onion, half a lemon in wedges and the tzatziki.

Tips

• Without an oven, an air fryer at 180 degrees C for 15 to 20 minutes works, turning once, and so does a hot pan.
• Bamboo skewers should be soaked in water first so they do not burn.
• Plain unsweetened yogurt can replace Greek yogurt if it is drained through fine cloth for 1 to 2 hours.
• Scraping the seedy core from the cucumber before chopping is what keeps the sauce thick and full flavored.
• Five minutes of resting after grilling keeps the juices inside the chicken.