Step 1

Preheat the oven to 200°C.

Step 2

Finely mince the dill, finely grate the garlic, add the garlic and half the dill into a bowl with the mustard and a generous drizzle of olive oil. Season generously with salt and plenty of freshly cracked black pepper.

Step 3

Using scissors, snip the chicken into 3cm chunks, toss into the marinade. Thread the chicken onto some metal skewers. Place the skewers onto a baking tray and roast until cooked through,15-20 mins. Switch the grill onto high and grill until starting to char, flip and continue cooking until charred in places on both sides of the skewers.

Step 4

Meanwhile, quarter the radishes and chop the cucumber into 1cm chunks. Add to a bowl, with the juice of the lemon and olive oil. Season with salt and pepper. Crumble the feta and toss through the salad.

Step 5

Reheat the flatbreads, top with the skewers, salad, the rest of the dill, and a dollop of Greek yoghurt.