Chicken Skewers with Roasted Vegetables and Tzatziki

Preheat the oven to 220°C (430°F) with the fan on. Line a baking tray with parchment paper.

Cut the chicken into cubes of about 3 cm. Season with savory, salt, black pepper and half of the olive oil and thread onto skewers.

Cut the pepper into squares, the zucchini into half-moons and the onion into wedges. Toss with the rest of the olive oil and a pinch of salt and spread on the tray with the tomatoes, the skewers and the drained chickpeas.

Bake for 20–25 minutes, turning the skewers halfway. The chicken is done when it's no longer pink inside.

While it bakes, grate the cucumber and squeeze it well. Mix with the yogurt, finely chopped dill, a little garlic and salt.

Arrange the vegetables and skewers on the plate, add the olives and put the tzatziki next to the vegetables.