Chicken Kebabs With Herb Potato Salad - cooking recipe

Ingredients

For the kebabs
6 skinless chicken breasts
2 cloves garlic, minced
2 sprigs thyme
1 lemon, juiced
3 tablespoons olive oil
salt and pepper
For the salad
1 kg new potato
2 cloves garlic
1 bunch mint or 1 bunch basil
1 sprig rosemary
1 tablespoon wine vinegar
4 tablespoons virgin olive oil
salt and pepper

Preparation

Slice the chicken into kebab size pieces.
Put the garlic along with a sprinkling of salt and pepper in a bowl large enough to hold all the chicken.
Add the thyme, lemon juice and olive oil- mix together in the bowl.
Mix the chicken into the marinade, stirring to coat completely.
Cover and chill while you make the salad.
Boil the potatoes in salted water until tender but not mushy.
Drain.
Cut into thick slices and put in a serving bowl.
Pick the leaves off the basil or mint and place in a blender.
Do the same to the rosemary and add those too.
Add the garlic, vinegar and virgin olive oil and some salt and pepper.
Blitz until you have a green puree.
Spoon the puree over the potatoes and mix thoroughly.
Now it's time to cook the kebabs.
Make sure your cooking instrument of choice (BBQ or grill) is nice and hot.
Thread the chicken onto skewers, shaking off any excess marinade.
Lay on the cooking surface and cook for about three minutes a side, turning as the chicken forms a thick, golden crust.
Serve with potato salad and side dishes of your choice.