Yoghurt chicken skewers with tzatziki

The yoghurt marinade keeps the chicken tender, and doubles as the base of the sauce.

What you'll need

Serves 4 · about 30 minutes, plus 30 minutes marinating

• →800 g skinless chicken thighs, cut into chunks
• →500 g Greek yoghurt (divided)
• →1 lemon (zest and juice)
• →2 cloves garlic, crushed
• →½ cucumber, grated and squeezed dry
• →4 flatbreads and salt

How to make it

• 1.Mix half the yoghurt with the lemon zest, half the juice, half the garlic and salt. Coat the chicken and marinate for at least 30 minutes in the fridge.
• 2.For the tzatziki, mix the remaining yoghurt with the cucumber, the rest of the garlic and lemon juice, and salt.
• 3.Thread the chicken onto skewers and grill or barbecue for 10–12 minutes, turning, until it reaches 75 °C (or the juices run clear). Serve with the tzatziki and warm flatbread.

Swaps: chicken breast for thigh; a pan instead of skewers; rice instead of flatbread.

If your appetite is small today

• →Two pieces of chicken with a spoonful of tzatziki is an easy small meal, warm or cold.
• →More on protein: protein with a smaller appetite.

Keeping it

Refrigerate within two hours and eat within two days. If using wooden skewers, soak them in water for 20 minutes first.