Method
Chop the chicken and halloumi into chunks and slice the veg and build the kebab skewers.
Mix all the spices together with the a teaspoon of garlic puree, half of your yoghurt quantity, oil, and lemon juice and baste your kebabs thoroughly with the mixture. Leave to marinade for at least an hour. Take out of the fridge 30 minutes before cooking.
Heat a griddle to a medium-high heat and baste with a touch of olive oil. Cook for about 20 minutes turning frequently to ensure all areas are cooked evenly and the chicken is cooked through.
While the chicken is cooking create your Tzatziki sauce. Finely chop the mint and cucumber and combine with half a teaspoon of garlic puree, the remainder of the yoghurt and a dash of wine vinegar.
Serve with a handful of green salad.
Tip:
Make a batch of the dry spice mix and keep in a Tupperware. Simply combine a few tablespoons with the garlic/lemon prior to marinading.