Greek chicken souvlaki with flatbreads

Name: Greek chicken souvlaki with flatbreads
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 600 g Chicken breast, cut into chunky cubes; 40 ml Olive oil; 1 Lemons, zest and juice; 0.5 Garlic, cloves, crushed; 5 g Dried oregano; 80 g Greek yoghurt; 150 g Greek yoghurt; 1 Cucumber, half grated, half sliced; 3 Tomatoes, sliced; 0.5 Red onions, thinly sliced; 1 Little gem lettuce, shredded; 4 Flatbreads; 4 g Salt

Lemony, oregano chicken skewers with cool yoghurt dip, warm flatbreads and a crunchy salad.

Ingredients

600 g Chicken breast, cut into chunky cubes
40 ml Olive oil
1 Lemons, zest and juice
0.5 Garlic, cloves, crushed
5 g Dried oregano
80 g Greek yoghurt
150 g Greek yoghurt
1 Cucumber, half grated, half sliced
3 Tomatoes, sliced
0.5 Red onions, thinly sliced
1 Little gem lettuce, shredded
4 Flatbreads
4 g Salt

Method

Mix the oil, lemon zest and juice, garlic, oregano, 80g yoghurt and half the salt in a bowl. Add the chicken, turn to coat and leave in the fridge for at least 30 minutes.
Squeeze the grated cucumber dry and mix with 150g yoghurt, a little salt and a squeeze of lemon to make the dip.
Thread the chicken onto skewers, soaked first if they are wooden.
Cook on a hot BBQ or under a hot grill for 12 to 14 minutes, turning, until golden and cooked through.
Warm the flatbreads for a minute on the BBQ or in a dry pan. Serve with the chicken, dip, tomatoes, onion and lettuce so everyone builds their own.