Greek Style Chicken and Halloumi BBQ Skewers

Zest and halve the lemon. Cut the chicken thighs into 2cm chunks. 

Pop into a medium bowl with the lemon zest, dried oregano, half the honey (see pantry for amount) and a drizzle of olive oil.

Season with salt and pepper. Mix to coat.

Thread the chicken pieces onto the skewers (2 per person). Transfer the skewers to a baking tray and pour over any remaining marinade.

Roast on the middle shelf of your oven until browned and cooked through, 12-16 mins. Turn halfway through. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Alternatively, cook them on the BBQ if you prefer.

While the chicken cooks, drain the halloumi, then cut into roughly 2cm chunks. Carefully thread onto the remaining skewers, then set aside.

In a small bowl, mix together the dried mint, yoghurt and the juice of half the lemon. Season to taste with salt and pepper, then set your mint yoghurt aside.

Halve the baby plum tomatoes. 

In another small bowl, mix the remaining lemon juice and remaining honey with the olive oil for the dressing (see ingredients for amount). Add the tomatoes and toss to coat. Ser aside for later. 

When you turn the chicken skewers, add the halloumi ones to the baking tray (or BBQ grill) alongside the chicken. Drizzle with oil and bake until golden brown, 6-8 mins. Turn halfway through.

When the skewers are cooked, remove from the oven (or BBQ) and cover loosely with foil to keep warm.

Pop the naans onto a baking tray, sprinkle with a little water drizzle with oil and pop into the oven (or on the BBQ) until warmed through, 1-2 mins.