Chicken Souvlaki with Lemon Potatoes

• 220 g raw Chicken breast (7.8 oz raw)
• 20 g (12 g for the chicken, 8 g for the potatoes) Lemon juice (4 tsp (2½ tsp for the chicken, 1½ tsp for the potatoes))
• 12 g (4 g for the chicken, 8 g for the potatoes) Olive oil (1 tbsp (1 tsp for the chicken, 2 tsp for the potatoes))
• 1.5 g (0.5 g for the chicken, 1 g for the potatoes) Dried oregano (1½ tsp (½ tsp for the chicken, 1 tsp for the potatoes))
• 6 g (3 g for the chicken, 3 g for the yogurt) Garlic (2 cloves (1 for the chicken, 1 for the yogurt))
• 220 g raw Potatoes (7.8 oz raw)
• 2 g (1 g for the potatoes, 0.5 g for the chicken, 0.5 g for the yogurt) Salt (⅓ tsp, divided)
• 70 g Nonfat Greek yogurt (⅓ cup)
• 40 g raw Cucumber (1.4 oz raw)
• 2 g raw Fresh dill (¼ cup chopped)

You'll need: Baking tray, Large frying pan or grill pan, 4 skewers, Bowl, Small bowl, Knife, Cutting board.

Method

1. Marinate the chicken

   Cut the chicken into 3 cm (1¼ inch) chunks. Then scrub the board, knife and your hands with soap before you touch anything else. Mix in a bowl with the chicken's share of the lemon juice, oil, oregano, crushed garlic and salt. Leave it to marinate while the oven heats and the potatoes go in.

   Even 15 minutes in the marinade helps. If you have an hour, use it.

2. Roast the potatoes

   Heat the oven to 220°C (425°F). Cut the potatoes into 2 cm (¾ inch) wedges, toss with the potatoes' share of the oil, lemon juice, oregano and salt, and spread on the tray. Roast for 25 minutes, turning once, until golden at the edges and soft in the middle.

   Give the wedges space on the tray. Piled up, they steam instead of browning.

3. Stir the tzatziki

   Grate the cucumber and squeeze out as much liquid as you can. Stir it into the yogurt with the chopped dill, the rest of the garlic, crushed, and the last pinch of salt.

   Squeeze the cucumber hard. Its water makes the dip runny.

4. Cook the skewers

   Thread the chicken onto the skewers. Heat a dry frying pan or grill pan over medium-high heat and cook the skewers for 8–10 minutes, turning every 2 minutes, until golden and 74°C (165°F) in the middle. Cut one open to check: no pink, and the juices run clear.

   Don't fiddle with them for the first 2 minutes. The chicken lifts off the pan once it's browned.

5. Plate up

   Put the skewers and potatoes on a plate with a spoonful of tzatziki.

   Rest the skewers for 2 minutes before eating so the juices stay in.

Swaps

• Chicken breast → Chicken thighMore forgiving and a little richer. Cook to the same 74°C (165°F).
• Nonfat Greek yogurt → Dairy-free plain yogurtDairy-free, with less protein.