Cooking Instructions

1. Preheat the grill to high. In a large bowl mix the chicken with half the paprika and season well with sea salt and black pepper. Thread the chicken onto skewers, place on a foil-lined baking tray, drizzle with 1 tbsp oil and grill for 5 mins.
2. Drain and rinse the chickpeas. Drain the half tin of pineapple. When the chicken has been cooking for 5 mins, turn the skewers over and place them on one side of the tray. Add the chickpeas and pineapple to the other side, toss with the remaining paprika and 1 tsp oil. Grill for a further 5-8 mins until the chicken is cooked. Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear. Cook for longer if necessary.
3. To make the yoghurt dressing; pick the mint leaves from the stalks and roughly chop. In a small mixing bowl add the zest of the lime and half the juice, the yoghurt, half the mint and a pinch of sea salt.
4. Slice the cucumber diagonally into thin half-moons. Thinly slice the chilli (remove the seeds for less heat). Divide the cucumber and salad leaves between two plates then, once the chicken skewers are cooked, add the chickpeas, pineapple and remaining mint to the salad. Drizzle each bowl with 1 tsp olive oil and the remaining lime juice (to taste). Toss together.
5. Place 2 skewers on top of each plate. Drizzle with the yoghurt dressing and garnish with chilli to taste.