Ingredients

• 50g/1¾oz Greek-style yoghurt
• 1 tbsp mayonnaise
• ½ lemon, juice only
• 1 small garlic clove, grated
• 1 fresh mint sprig, chopped (or about 1 tbsp chopped fresh mint leaves)
• 2 fresh dill sprigs, chopped (or about 1 tbsp chopped fresh dill leaves)
• 1 tsp extra virgin olive oil
• 100g/3½oz white cabbage, thinly sliced with a knife or mandoline
• ¼ red onion, thinly sliced with a knife or mandoline
• salt and freshly ground black pepper
• 1 large or 2 small chicken thighs, boneless and skin removed, cut into 1cm/½in strips
• 1 tsp smoked paprika
• 1 tsp dried oregano
• drizzle extra virgin olive oil
• wrap or flatbread, to serve (optional)

Instructions

1. To make the slaw, combine the yoghurt, mayonnaise, lemon juice, garlic, mint, dill and oil in a large bowl and mix well to make the dressing.

2. Add the cabbage and onion to the bowl and toss everything together until fully coated in the dressing. Season with salt and pepper and set aside.

3. To make the chicken, put the chicken in a bowl and scatter over the smoked paprika, oregano and oil. Season with salt and pepper and toss to evenly coat.

4. Thread the pieces of chicken onto two pre-soaked wooden skewers.

5. Place a griddle or frying pan over a medium–high heat. Once hot, add the chicken skewers and cook for 7–8 minutes on one side until deep brown and slightly charred. Flip over and cook for 7–8 minutes on the other side, or until the chicken is cooked through.

6. Leave to cool. Place the slaw and chicken skewers in a lunchbox.

7. Serve the slaw and chicken on their own or with a wrap or flatbread.