Prepare the Greek salad

• Dice the cucumber and tomatoes, slice the red onion and add everything to a bowl with the olives.
• Toss together and keep chilled; add the olive oil, salt, pepper and crumbled feta just before serving to keep it crisp.

Make the tzatziki

• Grate and strain the cucumber to remove excess water.
• Mix it with the Greek yogurt, grated garlic, olive oil, vinegar, salt and pepper.
• Refrigerate until ready to serve; it keeps up to five days.

Marinate the chicken

• In a large bowl, combine the lemon juice, minced garlic, olive oil, chopped parsley, oregano, chili flakes, salt and pepper.
• Add the cubed chicken breasts and mix to coat well.
• Cover and marinate in the fridge for at least 30 minutes, or up to overnight.

Skewer and grill the chicken

• Thread the marinated chicken cubes onto skewers.
• Grill on a griddle, barbecue or pan over the stove for 8 to 12 minutes, turning on all sides until cooked through.

Plate and serve

• Serve the chicken with basmati rice, Greek salad, tzatziki, a lemon wedge and toasted pita bread.
• Finish the salad with the olive oil and feta right before serving.