Chicken lemon skewers

• mint↗1 small pack small pack

  leaves picked

• natural yogurt↗150g g

  additional for serving (optional)

• lemon↗1

  zest and juice

• ground cumin↗½ tsp tsp
• ground coriander↗½ tsp tsp
• ginger↗2cm piece cm

  grated

• skinless chicken↗4

  breasts, each cut into 6 pieces

• wholegrain flatbreads↗4

  or pita

• small lettuce leaves2

  chopped

• small red onion↗1

  sliced, for serving

• marinated red cabbage↗

  chili sauce and hummus, for serving (optional)

• metal or wooden skewers4

Step-by-step instructions

1. 1

   Finely chop half the mint and place it in a bowl with the yogurt, half the lemon juice, all the lemon zest, spices and ginger. Mix well and season with plenty of black pepper and a pinch of salt. Add the chicken pieces, mix again and refrigerate for 20‑30 minutes. Meanwhile, soak the 4 large wooden skewers in water for at least 20 minutes (or use metal ones).

2. 2

   When ready to cook the chicken, preheat the grill to medium heat and line the grate with foil. Thread the chicken onto the soaked wooden or metal skewers and grill for 15‑20 minutes, turning halfway through, until browned and cooked through.

3. 3

   Warm the flatbreads on the grill for a few seconds, then serve them topped with lettuce leaves, chicken, red onion, remaining lemon juice and mint, as well as any optional extras such as extra yogurt or pickled cabbage, chili sauce and hummus.