• Marinade the chicken overnight
• The night before making this, slice the chicken into large, thick strips around 2-3cm thick (slice across the chicken breast, not lengthways).
• Mix together the Greek yoghurt, garlic paste, oregano, paprika, lemon juice and chilli flakes (if using). Place the chicken slices in a large bowl, pour over the marinade and mix well until coated.
• Cover and refrigerate until you're ready to cook it.

Prepare the chicken kebabs:

• Preheat the oven to 200'C / Fan 180'C / Gas 6. Find a roasting tin and 8 metal skewers long enough to sit across the top of it with space underneath - so the ends of the skewers are balanced on each end.
• Remove the chicken from the fridge, take one piece and thread it over two skewers - so it has one skewer through each side. Do this until you've threaded a quarter of the chicken onto the skewers (put the pieces right up next to each other but not so tight they're all squashed) and then do the same with the rest of the chicken - so that you have 4 kebabs, each with two skewers in.
• Lie the skewers so that the ends balance on the edge of the roasting tin, with the chicken suspended over the tin. Place in the oven for 30 minutes - rotating the chicken after 15 minutes to cook each side evenly. Meanwhile prepare the rice and dip.

For the Greek rice salad:

• Boil a pan of water and add the basmati rice. Stir once, place a lid on the pan and turn the heat down to low. Cook for 10 minutes.
• While the rice is cooking, prepare the veg. Peel and finely dice the red onion. Cut the plum tomatoes and dice the cucumber into approx 1cm cubes. Slice the black olives. Add all of the prepared veg to a large mixing bowl.
• Make the dressing by adding the olive oil, red wine vinegar, lemon juice, garlic paste, dried oregano and a generous seasoning of salt and pepper to a Tupperware tub. Place the lid on tightly and then shake to mix.
• Once the rice has cooked, drain off any excess water and leave to cool for 5 minutes in the sieve. Add the cooled rice to the vegetables, pour over the dressing and then crumble over the feta cheese. Mix well and set to one side.

For the garlic yoghurt dip:

• Add the Greek yoghurt, garlic paste and lemon juice to a small bowl and mix well. Finely chop the fresh mint leaves and stir into the dip.

To serve:

• Serve the Greek rice salad between four plates. Remove the cooked chicken from the oven and place a kebab on each plate. Drizzle with the garlic yoghurt dip or serve on the side or in a separate bowl for diners to help themselves.