Pop the skewers in a bowl of water to soak (this helps stop them burning when you're grilling the kebabs). Preheat your grill to a medium-high setting. Fill and boil the kettle. Line a baking tray with foil. Tip the tikka spice blend into a bowl. Mix in half the yogurt. Zest the lemon and set to one side. Juice half the lemon into the tikka yogurt. Add a good pinch of salt and pepper and mix well.

Chop the chicken pieces in half and add to the spiced yogurt. Turn a few times to coat. Thread the yogurt-coated chicken pieces onto the skewers and lay them on the foil-lined tray. Set to one side while you prepare the rice.

Fill and boil your kettle. Rinse the rice under cold water and tip into a small pan. Add 300ml boiling water and a pinch of salt. Cover, bring to the boil, then turn the heat right down. Very gently cook for 8 mins till all the water is absorbed and the rice is tender. Take the pan off the heat and let it sit, lid on, for 5 mins to finish cooking the rice and keep it warm.

As soon as you start cooking the rice, slide the kebabs under the grill. Cook for 8-10 mins, turning them over half way through, till they are cooked all the way through and slightly charred.

While the kebabs and rice cook, prepare the salad. Squeeze a quarter of the lemon into a bowl and whisk with ½ tbsp olive oil and some salt and pepper. Finely shred the lettuce. Chop the tomato into small chunks. Toss together.

Remove the kebabs from under the grill. Serve with the rice, a dollop of the remaining yogurt, the salad and the lemon zest sprinkled over the top.