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 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.
Place the cous cous and saffron in a pan of salted boiling water and cook until tender (10 minutes). When tender drain and then drizzle with olive oil.
Chop the red peppers into thin slices, roughly chop the parsley and mint leaves and finely dice the garlic clove. Zest and juice the lemon.
Crumble the feta cheese with your fingers and keep to one side.
Heat a frying pan until hot and add a splash of olive oil. Cook the peppers until soft and caramelised. Add the garlic and cook for a further minute. Season with salt and pepper.
Add the peppers to the cous cous along with the fresh herbs, lemon zest, lemon juice and the olive oil. Mix well. Fold through the crumbled feta cheese. Check the seasoning and adjust if necessary.
Peel the cucumber, cut in half lengthways and remove the seeds with a spoon. Grate the cucumber on a microplane grater and place in a colander. Season with salt and allow the salt to extract the water from the cucumber.
Peel and finely dice the garlic. Pick the leaves from the mint and roughly chop.
Mix the mint with the garlic and Greek yogurt. Add the cucumber and mix well. Check the seasoning and add salt if necessary.
To serve: Place a small pile of the cous cous in the middle of the plate, place the chicken skewers on top and finish with a dollop of tzatziki.
«The chicken in this recipe can easily be replaced with lamb. For vegetarians, use halloumi cheese.»