Greek style chicken kebabs recipe

Ingredients

• 300 g chicken breast fillet (or 260 g lean lamb fillets), cut into 4 cm cubes
• 3 large handfuls lettuce leaves
• 2 medium tomatoes, sliced
• ½ small red onion, sliced
• 1½ medium cucumbers, halved lengthways and thinly sliced
• 200 g tzatziki

• ½ lemon juice
• 1½ teaspoons olive oil
• ¼ teaspoon chopped fresh oregano

• ½ garlic clove, crushed
• 1 teaspoon lemon juice
• ½ teaspoon chopped fresh rosemary
• ½ teaspoon chopped fresh oregano
• Sea salt and ground black pepper, to taste

1. To make the marinade, whisk the garlic, lemon juice, rosemary, oregano, salt and pepper together in a small bowl. Pour the marinade into a large, shallow baking dish.
2. Place the chicken in the dish and turn to coat. Ensure that all the chicken is coated. Cover with cling film and place in the refrigerator for 30 minutes to marinate.
3. Meanwhile, soak 4 wooden skewers in cold water for 30 minutes. This will help stop the skewers from burning when cooking the kebabs.
4. Preheat a barbecue grill-plate or chargrill pan over high heat.
5. Thread the chicken onto the skewers and grill for 8–10 minutes or until the chicken is cooked through, turning frequently.
6. To make the dressing, whisk the lemon juice, oil and oregano together in a small bowl.
7. Place the lettuce, tomato, onion and cucumber in a large bowl. Drizzle over the dressing and toss gently to combine.
8. To serve, place the kebabs and salad on two serving plates. Serve with the tzatziki on the side.