Chicken souvlaki

Soak wooden skewers in cold water so they don't char over the heat.

Cut the chicken into 3 cm cubes.

Juice one lemon and finely chop the garlic. In a bowl, mix the juice, oil, garlic, oregano, salt and pepper, add the chicken, toss with your hands and leave for 30 minutes.

You can marinate for up to 4 hours in the fridge, but no longer — the lemon juice will make the meat mushy.

Thread the chicken snugly onto the skewers, 5–6 pieces on each.

Heat a griddle pan over high heat. Cook the skewers for 3–4 minutes on each of the four sides, turning them, 12–14 minutes in total, until nicely charred.

Cut into the thickest piece: there should be no pink inside and the juices should run clear.

Let the skewers rest for 3 minutes. Cut the second lemon into wedges, arrange everything on a platter and serve with tzatziki. Done!