Step 1

Dice your chicken and capsicum and thread onto skewers (see express version below if you cant be bothered making skewers). If using wooden skewers, wet them first (to help prevent them burning).

Step 2

Place them into a rectangular dish or onto a plate and mix the ingredients for the marinade together. Drizzle the marinade over each skewers and set aside (overnight or just whilst you prep the salad and dressing).

Step 3

Shred the Cos and divide between four bowls. Add the sliced red onion, tomato and cucumber.

Step 4

To make the yoghurt dressing mix all of the ingredients together into a small bowl.

Step 5

To cook the chicken, heat a BBQ grill or cast iron pan over a medium heat. Cook the skewers, turning to char on all sides until the chicken is cooked through.

Step 6

Drizzle the olive oil over the salad. Top with a skewer and serve with a wedge of lemon and the yoghurt dressing.

Step 7

Serve as is or with charred pita bread wraps (pita thrown on the BBQ or grill for a minute each side).

Step 8

You can dice and stir fry the chicken and capsicum on the BBQ if you don’t have the time for skewering the meat.

Step 9

Re-heat in a low oven (covered) or over a grill until just warm.

Step 10

Store in an airtight container in the fridge.