Lemon & oregano chicken with sumac roasted vegetables

The chicken skewers are also delicious served in wraps with a crunchy green salad and tomato chilli relish.

SERVES 6 PREP 30min, plus marinating, cooling and chilling COOK about 35min

• 5tbsp olive oil

• 11/2tsp dried oregano

• 1tsp red wine vinegar

• Finely grated zest and juice 1 lemon

• 450g skinless chicken breasts, cut into bite-size chunks

• 2tsp sumac

• 1/2tsp smoked paprika

• 1 medium courgette, trimmed and thickly sliced

• 1 aubergine, trimmed and cut into chunks

• 1 large pepper, halved, deseeded and cut into chunks

• 2 red onions, cut into wedges

• 4 garlic cloves, unpeeled and left whole

TO SERVE

• Pitta bread, mayonnaise, toasted pine nuts

1 Mix together 1tbsp olive oil with the oregano, vinegar, lemon zest and juice and a pinch of salt in a non-metallic bowl. Add the chicken and stir to coat well. Cover and marinate in the fridge for at least 4hr, or overnight.

2 Preheat grill to high. Thread the chicken chunks on to skewers (see Cook’s tip). With the grill pan about 15cm away from the grill element, cook the chicken for 5min on each side, or until cooked through and lightly charred in places. Leave to cool completely, then chill.

3 Meanwhile, preheat oven to

220°C (200°C fan) mark 7. Mix together the remaining oil, sumac and paprika in a large bowl. Add the vegetables and coat well. Spread out on to 1-2 lipped baking sheets in a single layer. Roast for 20-25min until tender and lightly charred.

Tip into a bowl to cool. Discard garlic (it will have imparted its aroma during cooking).

4 Transfer chicken, vegetables and accompaniments to your picnic in separate containers. To serve, split open a pitta pocket, add a spoonful of roasted vegetables, a dollop of mayonnaise and a chicken skewer. Sprinkle with pine nuts for extra crunch.