Chicken Shish Tawook with Radish Tzatziki

Makes 6 large kebabs

For the marinade:

2 tablespoons Shish Tawook spice blend

2-3 tablespoons olive oil

juice of 1/2 lemon

1 garlic clove, finely minced

flaky sea salt

For the kebabs:

500g chicken thighs

6 button mushrooms

1 red pepper, deseeded and cut into 2.5 cm (1 inch) squares

6 bay leaves, fresh

For the tzatziki:

2 cups Greek yoghurt (see note below)

2 cloves garlic, finely minced

2 tablespoons extra virgin olive oil

juice of 1/2 lemon

4-6 medium radish (depending on size), finely grated

handful of fresh mint leaves, finely chopped

flaky sea salt & freshly ground black pepper

Begin with the marinade.  In a medium sized bowl, mix together the spices, olive oil, lemon juice, garlic, and sea salt.

Cut the chicken thighs into 2.5 cm (1 inch) cubes, and add to the marinade.  Mix well until all the chicken pieces are thoroughly coated.  Refrigerate at least 3-4 hours, preferably overnight.

Thread onto skewers as follows:  begin with a piece of red pepper, then 3 or 4 cubes of chicken, mushroom, 3 or 4 more cubes of chicken, another piece of red pepper, and lastly a bay leaf (folded in half).

Barbeque or grill until the chicken is completely cooked through - about 15 minutes.

While the chicken is marinating, prepare the tzatziki.  Put the yoghurt into a bowl;  stir in the garlic, olive oil and lemon, and blend well.  Add the grated radish, fresh mint, a generous pinch of flaky sea salt and freshly ground black pepper.  Mix well, taste and adjust seasoning as necessary.

Note:  If you are lucky enough to live in a place where you can get Greek yoghurt, then use it.  Unfortunately, here in New Zealand, although there are a number of yoghurts on the market now labelled as "Greek-style", they are still not like a true Greek yoghurt.  I find the best way to approximate it is to put the yoghurt into a sieve lined with a paper towel, place the sieve over a bowl, and refrigerate for several hours to allow the whey to drain off.