500g diced chicken breast
200g your favourite marinade
400g tin chickpeas, drained
Pinch ground cumin and coriander
200g cherry tomatoes, chopped
4 spring onions, thinly sliced
Large handful parsley and mint, chopped
Tzatziki, to serve
- Heat the grill to medium-high. Mix the chicken with the marinade and thread onto skewers. Put on a foil-lined grill tray and grill for 8-10 minutes, turning halfway through and brushing with the glaze.
- Meanwhile, tip the chickpeas and spices into a food processor and whizz for a few seconds until the mixture looks like couscous.
- With a fork, stir through the tomatoes, spring onions and herbs, then pile onto a plate and top with the skewers. Serve drizzled with the cooking juices and tzatziki.