– 1.5 cups plain Greek yoghurt

– 1/2 cucumber, grated

– 2 to 3 garlic cloves, minced

– 2 tablespoons olive oil

– 1 tablespoon red wine vinegar

– 1/2 teaspoon salt

– 1/4 teaspoon pepper

1. Grate the cucumber using the large side of a box grater. Place the grated cucumber in a fine mesh strainer to drain excess water.

2. Using your hands, squeeze all the remaining water out of the cucumber, then transfer to a bowl with the Greek yoghurt, garlic, olive oil, vinegar, salt and pepper.

3. Mix together until combined and chill in the fridge until ready to serve.

– 2 chicken breasts, cut into 1-inch cubes

– Juice of 1.5 lemons

– 1/4 cup (60ml) olive oil

– 4 garlic cloves, minced

– 1/4 cup fresh parsley, chopped

– 2 tablespoons fresh oregano, chopped

– 1/2 teaspoon cumin powder

– 1/2 teaspoon chilli flakes

– 1 teaspoon salt

– 1/2 teaspoon pepper

1. Combine the lemon juice, olive oil, garlic, parsley, oregano, cumin, chilli flakes, salt and pepper in a large bowl.

2. Add the chicken and mix until well coated. Cover and marinate in the fridge for 30 minutes, up to 2 hours.

3. Thread the chicken onto skewers.

4. Heat a grill pan or outdoor grill with a drizzle of olive oil. Grill the skewers, turning on all sides, for 8 to 10 minutes until fully cooked through.

Chicken strips option:Can’t find chicken breast cubes, or just prefer strips? No dramas. Marinate the chicken strips the same way as above. Instead of skewering, heat a splash of olive oil in a frying pan over medium-high heat and cook the strips for 3 to 4 minutes per side, depending on thickness, until golden and cooked through with no pink in the middle.

Ingredients

– 6 to 7 baby potatoes, quartered

– 1/3 cup (80ml) olive oil

– 1 teaspoon salt

– 1/2 teaspoon pepper

– 1.5 teaspoons dried oregano

– 6 whole garlic cloves, peeled

– Juice of 1.5 lemons

1. Preheat the oven to 200°C (180°C fan-forced).

2. Add all ingredients to a roasting pan and toss to combine.

3. Bake for 35 to 45 minutes, until the edges start to brown.

Air fryer option:Toss all the ingredients together in a bowl, then add to the air fryer basket. Cook at 200°C for 25 to 30 minutes, giving the basket a shake halfway through. Check with a fork, they’re ready when it slides in easily and the edges are golden. Cooking times vary between air fryers, so add a few extra minutes if needed.

A simple side salad rounds the whole plate out nicely.

– 2 tomatoes, chopped

– 1/2 cucumber, chopped

– 1/2 red onion, thinly sliced

– 2 tablespoons olive oil

– Juice of 1/2 lemon

– Salt and pepper, to taste

– Optional: a drizzle of Greek vinaigrette, if you’d like a bit more zing

1. Combine the tomato, cucumber and red onion in a bowl.

2. Whisk together the olive oil, lemon juice, salt and pepper.

3. Pour the dressing over the salad and toss to combine.

4. Add a drizzle of Greek vinaigrette on top if you like a bit of extra flavour.

Juggling three components at once? Here’s the easiest way to time it all so everything’s ready together.

1. Marinate the chicken first.Get it into the marinade and into the fridge for anywhere from 30 minutes up to 2 hours. The longer it sits, the better the flavour.

2. Get the potatoes on.Once the chicken’s marinating, start the potatoes, either in the oven or the air fryer.

3. Make the salad while the potatoes cook.** It just needs a chop and a toss, so squeeze it in whenever suits.

4. Fry the chicken when the potatoes have about 10 minutes left.This way, everything lands on the plate hot and ready at the same time.

Plate the potatoes and skewers together with a generous dollop of tzatziki on the side. Simple, fresh, and about as close to a Greek taverna as you’ll get at home.