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Slice 800g Waitrose No.1 Free Range Chicken Boneless Thighs into bite-sized chunks
Mix together 150g Waitrose No.1 Fat Free Greek Yoghurt, 2 grated garlic cloves, 1 tbsp grated ginger, 2 tsp ground cumin, 2 tsp ground coriander, 1.5 tsp smoked paprika, 1 tsp turmeric, juice of 1 lemon, 2 tbsp Extra Virgin Olive Oil, and a generous pinch of salt.
Add the chicken and toss to coat.
Marinate for at least 1 hour, ideally overnight.
Pat 400g Waitrose No.1 Greek Feta PDO dry and blitz until fine and sandy.
Add 150g Waitrose No.1 Fat Free Greek Yoghurt, 1 grated garlic clove and the zest and half the juice of 1 lemon, then blitz until smooth.
With the motor running, stream in 2 tbsp olive oil until glossy and aerated.
Thread the marinated chicken onto skewers and grill over low coals for 15-20 mins, turning regularly, until charred and cooked through.
Spread the whipped feta generously over a platter, building ridges and a slight well, dress with fresh mint, coriander, lemon zest, olive oil, chilli infused olive oil, and then lay the skewers on top.
Finish with lemon juice.