Honey & zaatar chicken skewers with tzatziki

Name: Honey & zaatar chicken skewers with tzatziki
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 3 garlic cloves; 150 g Yeo Valley Organic Greek Style Natural Yogurt; 1 tbsp olive oil; 1 tbsp Rowse Organic Squeezy Honey; 1 tbsp zaatar, plus extra to serve; 1 unwaxed lemon, zest and juice, plus extra wedges to serve; 1 pack British chicken thigh fillets, cut into large chunks; 1 red pepper, cut into large chunks; 1 red onion, cut into large chunks; 200 g cucumber, coarsley grated; 2 x 200g packs The Levantine Table 2 Handstretched Flatbreads; 50 g baby leaf salad

Honey, zaatar, lemon and garlic make a brilliantly balanced marinade for chicken

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2 of your 5 a day

Serves4
CourseMain meal
Prepare20 mins
Cook20 mins
Total time40 mins

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Ingredients

3 garlic cloves
150g Yeo Valley Organic Greek Style Natural Yogurt
1 tbsp olive oil
1 tbsp Rowse Organic Squeezy Honey
1 tbsp zaatar, plus extra to serve
1 unwaxed lemon, zest and juice, plus extra wedges to serve
1 pack British chicken thigh fillets, cut into large chunks
1 red pepper, cut into large chunks
1 red onion, cut into large chunks
200g cucumber, coarsley grated
2 x 200g packs The Levantine Table 2 Handstretched Flatbreads
50g baby leaf salad

Method

In a small bowl, mix ¼ tsp of the garlic with the yogurt and set aside. Place the remaining garlic in a large mixing bowl with the oil, honey, zaatar and lemon zest and juice. Add the chicken and turn in the marinade, then cook it immediately, or cover and chill for up to 4 hours. If using wooden skewers, soak in water for 30 minutes before cooking.
When ready to cook, preheat the oven to 220ºC, gas mark 7. Thread the chicken, red pepper and onion onto 4 long skewers, discarding any remaining marinade. Arrange on a large roasting tray and roast for 20 minutes, turning halfway, until the chicken is cooked through, the juices run clear and no pink meat remains. Add the flatbreads to the oven for the last 2 minutes of cooking.
Meanwhile, coarsely grate the cucumber, then season and leave in a sieve over a bowl for 10 minutes. Press with a spoon to extract as much liquid as possible. Discard the liquid, then stir the cucumber into the garlicky yogurt and season.
Arrange the flatbreads on plates and top with the skewers, tzatziki and salad leaves. Serve with extra lemon wedges for squeezing over.