Herbed chicken skewers

Ingredients · for 8 (scales to your household)

• 500g Tiny new potatoes $2.58
• 3 tbsp Parsley $0.29
• 3 tbsp Mint $0.92
• 3 tbsp Chives $0.79
• 6 tbsp Olive oil $1.09
• 2 tbsp Lemon juice $0.42
• 500g Skinless chicken breasts $7.50
• 1 Red onion $0.60
• 1 Red pepper $0.88
• 1 Lemon $1.08
• 8 Ripe tomatoes $4.72
• 2 Green chillies $5.49
• 2 Garlic cloves $0.06
• 4 tbsp Olive oil $0.73
• 2 tbsp White wine vinegar $0.15

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. If using wooden or bamboo skewers soak eight in cold water for about half an hour. Cook the potatoes in boiling salted water for 10-12 minutes, until just tender, drain and leave to cool. Mix the herbs, oil, lemon juice, salt and pepper in a large bowl and add the chicken and potatoes. Mix well until everything is glistening. Cut the onion into 6 wedges, then separate the layers on each wedge. Add the onion and the pepper to the marinade and mix thoroughly.
2. To make the relish, halve and seed the tomatoes, then chop the flesh finely. Mix the tomatoes, chillies, garlic, oil, vinegar, salt and pepper and spoon into a small dish.
3. Thread the chicken, potatoes, peppers and onion onto 8 skewers, finishing each with a lemon wedge. Barbecue directly over a medium high heat for 5-6 minutes on each side, until the chicken is cooked. Serve piled on a serving platter with the tomato relish.

Per serving