Enter your midweek with a bit of Middle Eastern magic thanks to these lemony chicken skewers that you can snuggle up in a za'atar-spiced flatbread. A fresh and unfussy salad and a yoghurt dressing finishes it all off for a perfect score.
Preheat oven to 200°C fan-forced. Zest and juice lemon. Peel and crush garlic. Place lemon zest, ½ the lemon juice, garlic, 2 teaspoons oil and honey in a small bowl. Season with salt and pepper and mix to combine. Pour over chicken skewers and set aside to marinate.
Cut tomato into wedges. Chop spring onion. Place in a bowl large enough to fit the salad. Add olives and salad leaves and drizzle with red wine vinegar and 2 teaspoons oil. Season with salt and pepper and toss to combine. Set aside.
Heat a frypan over medium-high heat. Add chicken skewers and cook, turning, for 8 minutes or until cooked through and caramelised. Place on a plate, loosely cover with foil and set aside.
Place souvlaki breads on a baking tray. Drizzle with remaining oil and sprinkle with Zaatar Bazaar and salt. Bake for 4–6 minutes or until golden and crisp. While breads are cooking, continue with step 5.
Place remaining lemon juice and yoghurt in a small bowl, season with salt and pepper and stir to combine.
Divide za'atar flatbreads and salad between plates and top with skewers. Serve with yoghurt dressing.