300 g (10 oz) skinless chicken breast fillets, cut into chunks
finely grated rind and juice of 1 lemon
2 tablespoons olive oil
3 tablespoons finely chopped parsley
salt and pepper
rocket and tomato salad
warm pitta breads
211 g (7 oz) tub tzatziki
Place the chicken in a non-metallic bowl with the lemon rind and juice and the oil and toss well to coat. Stir in the parsley and season well.
Thread the chicken on to 4 small metal skewers and cook under a preheated hot grill for 6–7 minutes until golden and cooked through, turning once. Serve with a simple rocket and tomato salad, warm pitta breads and spoonfuls of tzatziki.