Chicken Kebab Salad Bowl (Yoghurt-Marinated Chicken with Lemon Yoghurt Dressing)

• 250 g Greek yogurt
• 2 cloves Garlic
• 15 g Ginger root
• 2 tsp Garam masala
• 1 tsp Ground cumin
• 1 tsp Ground coriander
• 1 ¼ tsp Fine sea salt
• ½ tsp Black pepper
• 1 medium Lemon
• 450 g Boneless skinless chicken thighs
• 1 tbsp Rapeseed oil
• 1 head Romaine lettuce
• 1 medium Cucumber
• 2 medium Tomato
• 1 small Red onion

1. In a mixing bowl, combine most of the greek yogurt with the garlic, ginger root, garam masala, ground cumin, ground coriander, fine sea salt and black pepper. Finely grate in a little lemon zest and squeeze in half the lemon juice. Reserve the remaining greek yogurt and the rest of the lemon for the dressing.
2. Add the boneless skinless chicken thighs to the spiced yoghurt and turn to coat well. Set aside to marinate while you prep the salad, or for up to 30 minutes if you have time. If marinating longer, keep it in the fridge.
3. Heat a grill to medium-high. Brush the grill with a little rapeseed oil, then grill the chicken for 5 to 7 minutes per side until charred at the edges and cooked through. Rest for 5 minutes before slicing.
4. Meanwhile, chop the romaine lettuce, cucumber and tomato, and thinly slice the red onion. Toss together in a bowl and season lightly with a pinch of fine sea salt and a little black pepper. Divide between two bowls.
5. Whisk the reserved greek yogurt with the remaining lemon juice and a splash of water to loosen to a pourable dressing. Taste and adjust with a little more fine sea salt and black pepper if needed. Top the salad with the sliced chicken and spoon over the lemon yoghurt dressing.

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