Simon Rimmer served up a Lebanese chicken kebab platter on Eat the Week with Iceland.

The ingredients are: 4 chicken breasts – cut into large chunks, 1 lemon – zest and juice, 20g sumac, 5g ground ginger, 15ml white wine vinegar, 2 cloves of garlic – crushed, 125g Greek yogurt, 10g paprika, 5g chilli flakes, 10g dried oregano, 30ml olive oil, Salt and pepper, Lemon and butter mix for basting (1 lemon juiced with 75g melted butter).

For the salad: 225g cooked bulgur wheat, 8 tomatoes – chopped, ½ cucumber – deseeded and cut into 20mm quarters, ½ red onion – diced, Handful pitted green olives, 25g flat leaf parsley – chopped, 15g mint – chopped, 225g feta cheese – finely chopped and Handful rocket leaves.

See more recipes from Simon Rimmer in the book titled: Something for the Weekend: 60 fabulous recipes for a Lazy Brunch, available from Amazon now.