Ingredients4 chicken breasts cut into chunks
1 large bunch mint
1 large bunch dill
1 large bunch basil
200ml thick Greek natural yoghurt
Juice of 2 limes
Salt and pepper
25ml olive oil
500g new potatoes
4 small little gem lettuces or salad leaves, depending on season
4 tomatoes cut into chunks
½ cucumber cut into chunks
4 limes cut into quarters
Handy HintAlternative serving suggestion: carrot sticks, cherry tomatoes, cucumber quarters and peppers
Method1. In a food processor, blitz the herbs, 25ml olive oil, lime juice yoghurt and seasoning. Coat the chicken pieces thoroughly in the marinade.*
2. Place the new potatoes in a pan of cold water add a pinch of salt and bring to the boil and cook for 6 minutes. Drain and leave to cool, this will half cook them.
3. Alternate the chicken pieces and par-cooked potatoes on metal skewers that have been lightly oiled.
4. BBQ or place under a hot grill on an oiled tray for 15 minutes until lightly charred.
5. Remove the leaves from the little gem/salad leaves and place into a bowl with the chopped tomato cucumber, drizzle with olive oil and season. Mix and place on serving plates with the limes cut in half - add the cooked chicken skewers and serve.
*Marinade can be left on the chicken for 20 minutes or overnight