Kids will love these chicken skewers hot off the griddle for a quick supper, or pack them in wraps with green salad and tzatziki to take on a picnic

You will need eight bamboo skewers

4 skinless chicken breasts 1 lemon 2 tsp oregano 1 garlic clove 1 small yellow pepper 1 small red pepper Wholemeal tortilla wraps, to serve

Baby spinach leaves, to serve

Few sprigs flat-leaf parsley, to serve

FOR THE TZATZIKI

1/2 cucumber

1/2 garlic clove

4 tbsp Greek yoghurt 1 tbsp extra virgin olive oil 1 Soak eight bamboo skewers in water. Using sharp kitchen scissors, cut the chicken into small pieces. Pop into a plastic box with a lid. Peel strips of lemon zest from the lemon using a vegetable peeler, then juice the lemon. Add both the peel and the juice to the chicken in the box along with the oregano and the garlic, crushed in. Season generously, mix and put in the fridge for 15 mins with the lid on. Deseed and chop peppers into similar-sized pieces to the chicken. 2

Heat a griddle pan to high while you get the chicken out. Discard the lemon zest, and thread the chicken on to the skewers, alternating every few bits of chicken with a piece of red pepper followed by a piece of yellow pepper. Griddle for 10 mins, turning halfway. 3

While the skewers are cooking, make the tzatziki. Get a box grater and a bowl. Cut the cucumber into long lengths, discarding the watery seedy core. Grate into the bowl, then grate the 1/2 garlic clove. Season generously and stir in the Greek yoghurt. Drizzle with a little extra virgin olive oil. 4

Serve the skewers hot off the griddle with the dip, or take the chicken and peppers off the skewers, leave to cool and pack into wholemeal wraps spread with a little tzatziki and rolled up with baby spinach and a few leaves of parsley.