-
1
For the souvlaki: Pre-heat the oven to 200'C.
-
2
Cut the chicken breasts into 1cm cubes.
-
3
Mix with the salt and pepper, olive oil and the zest of the lemon.
-
4
Pick the oregano leaves and mix with the chicken.
-
5
Roughly chop the garlic and add to the chicken.
-
6
Feed the pieces of chicken onto skewers and allow to marinade for at least 30 minutes.
-
7
To cook the chicken skewers, heat a frying pan until very hot.
-
8
Sear the skewers in the pan on all sides and then transfer to the oven for 6 to 8 minutes until cooked through.
-
9
For the cous cous: place the cous cous and saffron in a pan of salted boiling water and cook until tender (10 minutes).
-
10
When tender drain and then drizzle with olive oil.
-
11
Chop the red peppers into thin slices, roughly chop the parsley and mint leaves and finely dice the garlic clove.
-
12
Zest and juice the lemon.
-
13
Crumble the feta cheese with your fingers and keep to one side.
-
14
Heat a frying pan until hot and add a splash of olive oil.
-
15
Cook the peppers until soft and caramelised.
-
16
Add the garlic and cook for a further minute.
-
17
Season with salt and pepper.
-
18
Add the peppers to the cous cous along with the fresh herbs, lemon zest, lemon juice and the olive oil.
-
19
Mix well.
-
20
Fold through the crumbled feta cheese.
-
21
Check the seasoning and adjust if necessary.
-
22
For the tzatziki: peel the cucumber, cut in half lengthways and remove the seeds with a spoon.
-
23
Grate the cucumber on a microplane grater and place in a colander.
-
24
Season with salt and allow the salt to extract the water from the cucumber.
-
25
Peel and finely dice the garlic.
-
26
Pick the leaves from the mint and roughly chop.
-
27
Mix the mint with the garlic and Greek yogurt.
-
28
Add the cucumber and mix well.
-
29
Check the seasoning and add salt if necessary.
-
30
To serve: Place a small pile of the cous cous in the middle of the plate, place the chicken skewers on top and finish with a dollop of tzatziki.
