Cheap, summery and light – this is health food at its most delicious. Succulent chunks of chicken in a Lebanese-style marinade, which can be made the night before and left to soak up the flavours: perfect for pleasing a crowd.

Prep

1. Place 12 bamboo skewers in a bowl, cover with room-temperature water and leave to soak.
2. Pop the lemon zest, juice, garlic, olive oil, apple cider vinegar, oregano, ground ginger, paprika and tomato purée into a blender and whiz up until smooth. Stir into the yogurt to combine.
3. Put the chunks of chicken in a bowl and pour over the marinade, mixing well to cover evenly. Cover with clingfilm and leave in the fridge for as long as you have – anything from 20 minutes to overnight is fine – remembering that the longer you leave it, the more flavour it will soak up.
4. Cut up your red onion. Peel it, chop it in half, remove the inner core, then cut the outer layers into equal-sized pieces, about the same width as the chunks of chicken.

COOK

1. Assemble the kebabs. Skewer a piece of chicken first, then alternate between chunks of chicken and red onion, finishing off each one with a piece of chicken. Season.
2. Heat a griddle pan to a medium heat. Once hot, place the kebabs in a row – they should sizzle as they hit the pan. Alternatively cook under a hot grill. Once the outsides have browned, turn down the heat and cook for 15-20 minutes, turning regularly. Cut open a piece to check – they should be cooked all the way through, but still tender inside.

PLATE

1. These kebabs are great served on the skewers over tabbouleh, wrapped up in a flatbread with crunchy cucumber and juicy tomatoes, or as part of a mezze with pita bread and houmous. Pick your favourite!