Herbed chicken skewers

• tiny new potatoes↗500g g

  - look for packets of tiny or baby new potatoes, or pick out the smallest ones you can find if they are sold loose

• chopped parsley3 tbsp each of tbsp

  mint and chives

• olive oil↗6 tbsp tbsp
• lemon juice↗2 tbsp tbsp
• skinless chicken breasts↗500g g

  cut into 3cm chunks

• red onion↗1

  peeled

• red pepper↗1

  seeded and cut into 3cm chunks

• lemon↗1

  cut into 8 wedges

• ripe tomatoes↗8

  - vine grown tomatoes tend to have the best flavour

• green chillies↗2

  seeded and finely chopped

• small garlic cloves↗2

  finely chopped

• olive oil↗4 tbsp tbsp
• white wine vinegar↗2 tbsp tbsp

Step-by-step instructions

1. 1

   If using wooden or bamboo skewers soak eight in cold water for about half an hour. Cook the potatoes in boiling salted water for 10-12 minutes, until just tender, drain and leave to cool. Mix the herbs, oil, lemon juice, salt and pepper in a large bowl and add the chicken and potatoes. Mix well until everything is glistening. Cut the onion into 6 wedges, then separate the layers on each wedge. Add the onion and the pepper to the marinade and mix thoroughly.

2. 2

   To make the relish, halve and seed the tomatoes, then chop the flesh finely. Mix the tomatoes, chillies, garlic, oil, vinegar, salt and pepper and spoon into a small dish.

3. 3

   Thread the chicken, potatoes, peppers and onion onto 8 skewers, finishing each with a lemon wedge. Barbecue directly over a medium high heat for 5-6 minutes on each side, until the chicken is cooked. Serve piled on a serving platter with the tomato relish.