Wash the cucumber, clean and cut into small cubes. Mix yoghurt and 1 tablespoon lemon juice. Season with salt, pepper and sugar. Rinse cress, cut from the bed and add to the yoghurt.
Fold in the cucumber. Wash chicken filet, dab dry, cut in half, cut into 8 pieces and put on skewers. Heat oil in a pan. Fry the skewers for about 6 minutes at medium heat, turning them over.
Season with salt and pepper. Mix honey, mustard and 1 tbsp. lemon juice and brush the chicken skewers with it shortly before the end of the roasting time. Arrange cucumber salad and chicken skewers on a plate.
Sprinkle pepper over the skewers and garnish with lemon.