Greek chicken scewers

Needs to marinate overnight

Serves 4

2 Chicken thighs (boneless and skinless)
2 Chicken breasts (boneless and skinless)
1 large bunch of mint
1 large bunch of dill
1 large bunch oregano
200ml thick greek yoghurt
juice of 2 limes
100ml olive oil
2 large courgettes

to serve

1 small cos lettuce
4 tomatoes cut into chunks
1/2 cucumber cut into chunks

1. Cut the chicken into 4cm chunks and leave on one side

2. Put the herbs, yogurt, lime juice and 50ml of the olive oil in a food processor and blend. Tip the herby yogurt into a bowl and add the chicken. Mix everything together, cover with cling film and chill overnight in the fridge.

Next day

3. Thickly slice the courgettes and thread onto oiled skewers, alternating with the marinated chicken.

4. Cook under a hot grill for about 10 minutes until tender and beginning to char around the edges.

5. Put all the salad ingredients on a plate and top with the hot chicken scewers. Drizzle with oil and serve.