Ingredients


500g tiny new potatoes - look for packets of tiny or baby new potatoes, or pick out the smallest ones you can find if they are sold loose

3 tbsp each of chopped parsley, mint and chives

6 tbsp olive oil

2 tbsp lemon juice

500g skinless chicken breasts, cut into 3cm chunks

1 lemon, cut into 8 wedges

For the relish

8 ripe tomatoes - vine grown tomatoes tend to have the best flavour

2 red chilies, seeded and finely chopped

1 tbsp garlic infused oil

4 tbsp olive oil

2 tbsp white wine vinegar






Method


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.

To make the relish, halve and seed the tomatoes, then chop the flesh finely.

Mix the tomatoes, chilies, garlic infused oil, oil, vinegar, salt and pepper and spoon into a small dish.

Thread the chicken and potatoes, 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.


Recipe adapted from: Good Food

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