Grilled Chicken & Millet Bowl

Instructions

1. Cut the chicken into large cubes. In a bowl, mix the olive oil with the crushed garlic, salt and lemon juice. Marinade the chicken cubes in this mixture for 10 minutes. (This can also be done the day before and refrigerated overnight).
2. Put the millet in a saucepan with twice its volume of water. Bring to a simmer on medium heat, cover and cook for 18 minutes until all the water has been absorbed. Fluff it with a fork, cover it again and let it rest for 10 minutes.
3. Preheat the oven to 200°C/180°C fan. Thread the chicken and cherry tomatoes on skewers. Bake for approximately 25 minutes.
4. In a small pan, heat the tomato paste for a couple of minutes. Add the millet, mix well and cook for 2 minutes.
5. In a large bowl, place the cucumber slices in a row, add the feta cubes, millet and skewers, before adding the tzatziki in a corner. Serve with fresh mint and sumac.

Recipe & Picture: Paula Soryano