Chicken and halloumi kebabs

Ingredients (serves 4):

• 8-10 chicken thighs

• 400-500g halloumi, sliced

• 4-8 pitta breads

• Olive oil

For the marinade:

• 3 tbsp Greek yoghurt

• 150g passata

• Juice from 1 lemon

• 1/2 tsp onion powder

• 1/2 tsp garlic powder

• 1 tsp paprika

• 1/2 tsp coriander

• 2 tsp cumin

• 1/2 tsp cayenne pepper

• Salt and pepper

Garlic mayo:

• 2-3 tbsp mayo

• 2-3 tbsp Greek yoghurt

• 1 tbsp white wine vinegar

• 1 tsp garlic powder

• 2 tsp oregano

• 2 tsp parsley

• Squeeze of honey

• Salt and peoper

Salad:

• 1 cucumber, diced

• 1 red onion, diced

• 2 handfuls of cherry tomatoes, diced

Optional extras:

• 1 avocado, sliced and seasoned with salt and pepper

• Rocket leaves

• Pomegranate seeds

Method:

1. Mix the marinade ingredients in a bowl then add the chicken, making sure each thigh is evenly coated. Cover, refrigerate and leave to marinate for at least 30 minutes (ideally overnight).

2. Dice each salad ingredient and mix together in a bowl.

3. Mix the garlic mayo ingredients together in another bowl.

4. Preheat the oven to 220°C. Heat 2 tbsp olive oil in a skillet and add the thighs skin side down. Cook until the skin is golden and crispy (around 10 minutes) then transfer the skillet to the oven and cook for another 10 minutes, before flipping and baking for an additional 5-10 minutes.

5. Heat 1 tbsp olive oil in a saucepan and add the halloumi slices. Cook for 2 minutes on each side until golden.

6. Everything is now ready to build your pittas - add the mayo, meat, salad, halloumi and enjoy!