James Martin’s Herb Chicken and Potato Kebabs with Lime and Little Gem
- 4 Chicken breasts, cut into chunks
- 500g New potatoes
- 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
In a food processor blitz the herbs, 25ml olive oil, lime juice yoghurt and seasoning. Coat the chicken pieces in the marinade for 20 minutes or and leave overnight in the fridge. You can also coat the chicken just before cooking.
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.
Alternate the chicken pieces and par cooked potatoes on metal skewers that have been lightly oiled.
BBQ or place under a hot grill on an oiled tray for 15 minutes until lightly charred.
Remove the leaves from the little gem and place into a bowl with the chopped tomato cucumber and drizzle with olive oil and season. Mix and place onto serving plates with the lime cut in quarters, add the cooked chicken skewers and serve.
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