Shish taouk with fattoush and yogurt toum

Ingredients

For 1 serving

• Chicken breast150 g
• Nonfat Greek yogurt80 g
• Garlic2 cloves
• Lemon juice20 ml
• Paprika1 teaspoon
• Sumac1 teaspoon
• Pita bread0.5
• Romaine lettuce80 g
• Tomatoes120 g
• Cucumber80 g
• Radishes40 g
• Mint4 g
• Extra virgin olive oil10 g
• Saltto taste

Contains: gluten, lactose,

In season: May – September

Method

1. Cut the chicken into roughly 3 cm cubes. In a bowl mix half the yoghurt, one grated garlic clove, half the lemon juice, the paprika and a pinch of salt; add the chicken, stir well and leave to marinate in the fridge for 30 minutes.
2. Meanwhile heat the oven to 200 °C. Cut the pita into small squares, spread them on a tray and toast 6–8 minutes, until golden and crisp.
3. Wash and dry the romaine, tomatoes, cucumber, radishes and mint. Tear the lettuce, cut the tomatoes and cucumber into roughly 2 cm pieces, the radishes into thin rounds, and pick the mint leaves.
4. Grate the other garlic clove into the remaining yoghurt, salt and stir: this is your light toum.
5. Thread the chicken onto skewers and cook on a very hot grill pan over high heat for about 10 minutes, turning often, until golden outside and white all the way through.
6. At the last moment dress the vegetables with the remaining lemon, the oil, the sumac and a pinch of salt, add the crisp pita and serve with the skewers and the sauce.