Grilled chicken skewers served with a watermelon and feta cheese salad.
Pre-heat the oven to 200'C.
Cut the chicken breasts into 1cm cubes. Mix with the salt and pepper, olive oil and the zest of the lemon. Pick the oregano leaves and mix with the chicken. Roughly chop the garlic and add to the chicken. Feed the pieces of chicken onto skewers and allow to marinade for at least 30 minutes.
To prepare the watermelon, cut into 1 cm thick slices and remove the skin. Remove the seeds and then cut into 1 cm chunks.
Crumble the feta cheese with your fingers and keep to one side.
Wash the lettuce leaves, spin in a salad spinner and keep refrigerated.
To cook the chicken skewers, heat a frying pan until very hot. Sear the skewers in the pan on all sides and then transfer to the oven for 6 to 8 minutes until cooked through.
To serve the salad, tear the leaves into wide strips and dress them with olive oil, lemon juice and salt and pepper. Place the leaves into your serving dish and then put the watermelon on top. Place the skewers on top of the watermelon and finish the dish with the crumbled feta and a final drizzle of olive oil.
«The souvlaki will improve in flavour from being marinaded for as long as possible. Overnight is ideal.»