Holly and Phil cook John Torode's chicken skewers

Skewers out, because it’s time for a duel! As the sun continues to shine on us, John Torode is challenging Phillip and Holly to go head to head and cook along with him as he makes lemon and thyme chicken skewers with a tomato and watercress Salad.

Whose dish will come out on top?!

Chicken skewers with lemon, thyme and garlic

Serves: Makes about 12 little skewers

Ingredients

4 cloves of garlic, grated

4 sprigs of fresh oregano or thyme, chopped

1 tsp salt

1 tsp fresh ground black pepper

Zest of a lemon

50 mls olive oil

4 chicken breasts or thighs, skin off

12 skewers (soaked in cold water and cut so they fit on your griddle or grill)

Juice of half a lemon

For the yoghurt dressing

250ml yoghurt

Juice of half lemon

1 clove garlic, grated

Pinch ground cumin and ground coriander

Chopped herbs of your choice, I like mint.

Chopped red chilli

Method

  • Make a paste from the grated garlic, the herbs, the salt and pepper, lemon zest and olive oil

  • Cut the chicken in long thin strips about the size of a small, little finger (they need to be thin enough to cook in five minutes)

  • Place all the meat into the oil and garlic mix. Leave to marinate for 20 minutes

  • Take the skewers and thread the meat on (probably three strips per skewer) - make up all 12 skewers

  • Cook either on a griddle pan or on a barbecue - place over the coals and turn every three minutes, rotating at least a few times so that all the meat is well coloured and cooked all the way through

  • To make the grilled halloumi, slice the halloumi and place on the grill at the same time as the chicken turning a few times so the halloumi is golden

  • For the simple yoghurt dressing mix the yoghurt with the lemon juice, garlic, spices, herbs and chilli and mix well. Serve with the skewers.

Tomato and watercress salad

Ingredients

2 ripe tomatoes

Salt and a little vinegar

Small bunch of washed watercress

For the dressing:

10ml Dijon mustard

100ml olive oil

100ml vegetable oil

50ml vinegar (red, white or tarragon is nice)

Salt and pepper

You will also need a glass jar with a lid

Method

  • Slice the tomatoes and arrange in a wheel shape. Sprinkle with salt and vinegar.

  • Place all the dressing ingredients in a jar and shake, it will last for weeks in the fridge