To make the marinade, combine the Greek yogurt, olive oil, and spice blend, then add diced chicken breast. Stir everything well to ensure it is coated in the yogurt marinade, then cover it and leave it in the fridge for at least 4 hours or overnight.

In advance of cooking the chicken, soak some wooden skewers in water for at least an hour.

Thread the chicken onto the soaked skewers, and cook them on a hot grill until they reach an internal temperature of 180C.

To serve, garnish with fresh oregano and/or flat leaf parsley, and some lemon slices.