Serves 4

Prep: 30 min
Cook: 30 min

6 large skinned chicken breast fillets
2 large garlic cloves
2 sprigs of thyme
1 tbsp lemon juice
3 tbsp olive oil
1 kg even-sized new potatoes
Large bunch of mint, basil or coriander or mixture 1 large sprig of rosemary 1 tbsp wine vinegar 4 tbsp extra virgin olive oil

METHOD

Cut the chicken into kebab-sized pieces. Peel 1 garlic clove and chop. Sprinkle with 1 generous pinch of salt and use the flat of a knife to work to a juicy paste. Transfer to a suitable container that can hold the chicken. Add the thyme, stir in the lemon juice and then the olive oil. Mix the chicken into the marinade, stirring to coat all the pieces thoroughly. Cover and chill while you cook the potatoes, boiling in salted water until tender to the point of a knife. Drain. If the potatoes are large, slice them thickly into a serving bowl. If medium sized, cut them in half. If small, leave them whole. Pick the leaves off the mint or basil and place in the bowl of a blender. Pick the leaves off the rosemary and add them too. Add the remaining peeled garlic clove, vinegar and 4 tbsp virgin extra olive oil and a decent seasoning of salt and pepper. Blitz to make a thick green purée, scraping down the inside of the bowl a couple of times as necessary. Spoon the purée over the potatoes and mix thoroughly.

If cooking the kebabs over barbecue coals, ensure that the coals are covered with white dust and thus ready for the cooking to begin. If using a griddle, place it over a high heat and leave for several minutes to get very hot. Meanwhile, thread the chicken on to skewers, shaking off excess marinade. When coals or griddle are ready, lay out the skewers and cook for about 3 mins each side, turning as the chicken forms a thick golden crust. Continue to cook all the surfaces. Serve the kebabs with the lukewarm potatoes and a green salad of your choice.

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