Chicken skewers with tzatziki

• skinless chicken↗4

  fillet

• lemon↗1
• oregano↗2 tsp tsp
• garlic clove↗1
• small yellow pepper↗1
• small red pepper↗1
• wholegrain lavash

  lavash, for serving

• young spinach↗

  leaves, for serving

• flat parsley↗few sprigs

  few sprigs, for serving

• cucumber↗½
• garlic clove↗¼
• Greek yogurt↗4 tbsp tbsp
• extra virgin olive oil↗1 tbsp tbsp
• olive oil↗eight bamboo skewers

  eight bamboo skewers

Step-by-step instructions

1. 1

   Soak eight bamboo skewers in water. Using sharp kitchen scissors, cut the chicken into small pieces. Place them in a plastic container with a lid. Remove strips of lemon zest with a vegetable grater, then squeeze the lemon juice. Add both zest and juice to the chicken in the container together with oregano and minced garlic. Season generously, mix and refrigerate for 15 minutes, covered. Remove the seeds and cut the peppers into pieces roughly the same size as the chicken.

2. 2

   Heat a grill pan over high heat, then add the chicken. Discard the lemon zest and thread the chicken onto the skewers, alternating every few pieces of chicken with a piece of red pepper, then a piece of yellow pepper. Grill for 10 minutes, turning halfway through.

3. 3

   While the skewers are cooking, prepare the tzatziki. Take a grater and a bowl. Slice the cucumber into long strips, discarding the watery seeded part. Grate it into the bowl, then grate a quarter of a garlic clove. Season generously and add the Greek yogurt. Drizzle a little extra‑virgin olive oil.

4. 4

   Serve the skewers hot from the pan with the sauce, or remove the chicken and peppers from the skewers, let them cool and wrap them in whole‑grain lavash spread with a little tzatziki, rolled up with young spinach leaves and a few parsley sprigs.