Herbed Chicken Kebabs With Grilled Potatoes - cooking recipe

Ingredients

1 lb boneless skinless chicken breasts, cut into 3/4-inch cubes
2 tbsp chopped parsley
2 tsp olive oil
2 cloves garlic, crushed
2 large potatoes
1 None red pepper, seeded and cubed
1 small red onion, cubed
1/2 None lemon, quartered and sliced
8 None bamboo skewers, soaked
None None FOR THE DRESSING
2 tbsp finely chopped parsley
1 None lemon, juiced
1 tbsp olive oil
1 tbsp chopped oregano

Preparation

Combine chicken, parsley, oil and garlic in a large bowl; toss to coat. Cover with plastic wrap. Refrigerate for 20 mins to marinate.
Microwave potatoes on High (100% power) 4-5 mins, turning potatoes halfway through cooking time. Cool slightly. Cut potatoes into thick slices.
Heat a grill pan on high heat or preheat the grill to medium-high. Thread chicken, pepper, onion and lemon onto skewers. Spray with no stick cooking spray and season to taste. Cook kebabs for 8-10 mins, turning, until chicken is cooked through.
Spray with potatoes with cooking spray and season to taste. Cook for 4-5 mins each side, until golden and crisp.
For the dressing, whisk all ingredients in a small bowl. Drizzle dressing over kebabs. Serve with potatoes.