Simon Rimmer served up tasty chicken souvlaki with tzatziki and warm pitta bread on Sunday Brunch.

The ingredients are: 1.5kg skinless, boneless chicken thighs, 2 onions, chopped, 2 tbs smoked paprika, 2 tsp dried oregano, Juice 1 lemon, Tsp garlic powder and 50ml Extra virgin olive oil.

For the yoghurt: 200g Greek yogurt, Juice & zest 1 lemon, Tsp dried mint, Half grated deseeded cucumber and salt and pepper.

Serve with warm pitta.

See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.