Cajun chicken kebabs with minted yoghurt

Cut chicken into 2cm cubes and thread 3 cubes on to each soaked bamboo skewer. Place in a rectangular ceramic, glass or plastic dish with a tight-fitting lid.

Place lemon juice, oil and Cajun spice mix in a small bowl and whisk until well combined. Pour marinade over skewers. Turn to coat in marinade, then seal container with a lid and refrigerate for several hours or overnight.

For minted yoghurt, combine ingredients in a bowl and season to taste with salt and pepper.

Preheat a barbecue then cook chicken kebabs for 5-6 minutes each side or until cooked through. Serve skewers in tortillas, with dollops of minted yoghurt and lemon wedges on the side.