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Marinate the chicken for these Greek-style spiced kebabs as long as possible to soak up all the avour and make it really tender. Serve with warm bread, salad and tzatziki.

Ingredients

• 12 boneless, skinless chicken thighs

For the marinade

• 4 tbsp olive oil

• 2 tsp dried oregano

• 1 tsp dried mint

• 1 tsp ground cumin

• 1 tsp coriander

• 1 tsp sweet paprika

• ½ tsp ground cinnamon

• zest and juice 1 lemon, plus 1 lemon cut into wedges to serve

• 4 garlic cloves, crushed

For the pitta wraps

• 250g strong white bread our

• 7g sachet fast-action dried yeast

• 1 tsp golden caster sugar

• 2 tsp olive oil, plus a little for greasing

For the tzatziki

• ½ cucumber

• 200g Greek yogurt

• small bunch mint, nely chopped

• 1 small garlic clove, crushed

• juice ½ lemon

To serve

• 1 butter or round lettuce

• 4 large tomatoes, seeds removed, chopped

• 1 red onion, halved and thinly sliced

You will need

• 4 long metal skewers

Method

STEP 1

Tip the chicken into a large bowl and add the marinade ingredients, along with 1 tsp salt and plenty of black pepper. Mix well, ensuring each thigh is well coated. Cover and chill for at least 3 hrs, or up to 48 hrs if you have time.

STEP 2

A few hours before you want to eat, make the pitta. In a bowl, mix the our, yeast, sugar and 1/ 2 tsp salt with your ngertips. Add 150ml lukewarm water and 2 tsp olive oil, and combine to a dough. Tip onto a work surface and knead for 8-10 mins

(or use a tabletop mixer for 5 mins). Clean, then lightly oil your bowl, return the dough and cover loosely with cling lm. Leave to rise for 1 hr or until nearly doubled in size.

STEP 3

Divide the dough into four equal pieces. Roll out to circles, as thin as you can. Cover with sheets of oiled cling lm and leave to rise for 15-20 mins.

STEP 4

To make the tzatziki, halve the cucumber lengthways and scoop out the seeds. Finely chop, then combine with the remaining ingredients, along with a pinch of salt. Chill until ready to serve.

STEP 5

Heat the grill to its highest setting. Line a roasting tin with foil and nd 4 metal skewers long enough to sit across the top with a little space underneath. Remove the chicken from the fridge, take one thigh and thread it over 2 skewers, so it has a skewer through either side. read another piece of chicken on top, leaving a slight gap between each piece; you should t 6 thighs on each pair of skewers. Position the skewers on top of the roasting tin and set aside while you nish the pittas.

STEP 6

Heat a large frying pan (or two if you have them) over a medium-high heat and brush the breads with oil. Gently lift one into the pan. It should sizzle, and bubbles should appear on the surface after 1-2 mins. When the underside is golden, ip it and cook for another 2-3 mins. Continue until all the breads are cooked, wrapping them in foil as you go. Keep the bread warm in the bottom of the oven while you cook the chicken. Alternatively, cook on the barbecue for 5-8 mins, turning occasionally.

STEP 7

Put the chicken under the hot grill and cook for 15-20 mins, brushing with oil and any juices from the bottom of the tin regularly, and turning halfway through cooking. Once cooked, remove from the oven and rest for 5 mins.

STEP 8

Cut through each pair of skewers to make four kebabs and serve in the warm bread, with lettuce, tomato, red onion, lemon wedges and tzatziki.

Charred courgettes, runner beans and ricotta

Prep: 10 mins

Cook: 20 mins

Servies 8-10 is vegetarian side dish of charred courgettes and runner beans sings summer and also has a small bite of hot chilli. It goes down well at barbecues.

Ingredients

• 50g mixed seeds

• 2 tbsp honey

• ¼ tsp chilli akes

• ½ lemon, zested and juiced

• 250g tub ricotta

• 3 courgettes, thickly sliced on the diagonal

• 400g runner beans

• 3 tbsp good-quality olive oil, plus extra to serve

• edible owers, to decorate (optional)

Method

STEP 1

Toast the seeds in a dry pan until they start to pop, then stir in the honey, chilli and a good pinch of sea salt. Once all the seeds are sticky and forming clusters, tip out onto a piece of baking parchment and leave to cool. Mix the lemon zest and some seasoning into the ricotta and set aside.

STEP 2

Toss the courgettes and runner beans in the oil, then season. Fire up the barbecue or get a griddle pan searing hot on the hob. Working in batches, cook the veg until charred and softened but still a little crunchy.

STEP 3

Spread the ricotta along the bottom of a large sharing platter and top with the veg. Squeeze over the lemon juice, then scatter over the honeyed seeds. Finish with a drizzle of olive oil and a scattering of sea salt, then dot with edible owers for extra wow factor, if you like.