Marinated chicken skewers with a thick, garlicky tzatziki and a proper chunky salad. Naturally gluten free if you skip the pitta.
Prep
25 mins
Cook
15 mins
Servings
4
Per serving
£3.23
Difficulty
easy
The marinade does almost all the work here and it wants at least four hours - overnight is better. Grating and squeezing the cucumber for the tzatziki is the one step people cut, and it is the one step that stops the sauce turning into a puddle within ten minutes.
Mix the chicken with 3 tbsp of the oil, the zest and juice of one lemon, the crushed garlic, 2 tsp oregano, the paprika, 1 tsp salt and half the pepper. Cover and chill for at least 4 hours, ideally overnight.
For the tzatziki, put the grated cucumber in a sieve with a good pinch of salt and leave for 15 minutes, then squeeze it hard in a clean tea towel until barely any liquid comes out.
You should get a surprising amount of water out. Keep squeezing.
Stir the squeezed cucumber into the yogurt with the grated garlic, dill, 1 tbsp of the oil, a squeeze of lemon and 0.5 tsp salt. Chill until needed.
Thread the chicken onto skewers, leaving a little space between pieces so the heat gets in.
Cook on a hot griddle pan or barbecue for 12-14 minutes, turning every 3 minutes, until charred in patches and cooked through with no pink at the centre.
Meanwhile make the salad: toss the tomatoes, red onion and olives with the remaining oil, the vinegar, the last of the oregano, salt and pepper. Sit the slab of feta on top and crack more pepper over it.
Rest the skewers for 3 minutes, then serve with the salad, the tzatziki and the remaining lemon cut into wedges.