12 minutes on a BBQ
2 free-range organic chicken breasts
4 dessert spoons extra virgin olive oil
½ a lemon
1/3 of a teaspoon of powdered fenugreek
2 dessert spoons dried oregano
A couple of twists of salt and pepper
Begin by preparing the chicken breasts, removing any excess fat and sinew. Cut the breasts into strips (halving the breasts effectively) or large chunks around 1 inch by 1 inch in size. In a mixing bowl or Tupperware dish, add the extra virgin olive oil then whisk continuously while adding the juice of half a lemon. When done add the salt, pepper and oregano then add the chicken and stir thoroughly. Leave to marinade for at least 30 mins, longer is better.
When you are ready to cook, pre-heat your oven to 180 degrees Celsius (BBQ is better, but failing that the oven is also good). Thread the chicken chunks onto skewers and place on a baking tray prepared with baking parchment. Cook for 18 minutes and serve with a wedge of lemon and either sweet potato wedges or Greek Fava dip. For the BBQ, cook for 6 minutes on each side then check the meat is white all the way through before serving.