Step 1

Soak 8 wooden skewers for at least 15 minutes in cold water or use metal ones if you have them.

Step 2

In a bowl combine the marinade ingredients, cut the chicken into 3cm pieces and add the chicken, some salt, pepper and mix to marinate well.

Step 3

Skewer the marinated chicken onto 8 wooden skewers, and if not cooking straight away, refrigerate up to 2 days, covered.

Step 4

Combine the 2 tsp lemon myrtle and 2 tbsp flake salt and store in an airtight container – you will need 1 tsp for this recipe.

Step 5

Preheat a BBQ or grill pan over a high heat. If in the fridge, remove the skewers 30 minutes before cooking.

Step 6

Cook the skewers for approx. 8 minutes, turning every 2 minutes or so , then rest and keep warm.

Step 7

While the skewers are cooking and resting, finely slice the zucchini into ‘noodles’ and place into a mixing bowl. Finely shave the fennel and add to the zucchini . Roughly chop the herbs and any fennel fonds and add to the veggies along with ½ cup of the yoghurt, lemon myrtle, lemon juice, season to taste and mix everything well.

Step 8

Serve with the chicken, flatbreads, salad with remaining yoghurt and a dusting of lemon myrtle salt.