Spiedie

Make the marinade: olive oil, a little white wine vinegar, four big cloves of garlic, dried thyme, oregano, red pepper flake, salt and pepper, and the zest and juice of a lemon; mix.

Cut the chicken breasts into fairly big cubes, smaller if using regular skewers.

Put the chicken in a bag, add the marinade keeping a little back, seal and refrigerate three hours or up to 24 hours.

For the drizzle, mix a little mayo, a splash of red wine vinegar and the reserved marinade.

Thread the marinated chicken onto skewers.

Cook the skewers over charcoal without rushing, turning, until browned and done; after five or six minutes continue a little longer.

Take the skewers off and toast the bun over the coals for a little colour.

Put a skewer in the bun, squeeze and pull the skewer out; add a little lemon juice and the drizzle.

Variation: cook on a grill instead of charcoal, or without skewers throw the chunks straight on the grill.