Peri Peri Honey and Lime Chicken Skewers

Meanwhile, peel and grate the garlic (or use a garlic press). Zest and halve the lime. 

Quarter and peel the red onion, then separate the layers.

Cut the chicken breasts into 3cm chunks.

In a medium bowl, add the chicken, onion, garlic and peri peri seasoning. Squeeze in half the lime juice, season with salt and pepper, then toss to coat. 

Thread the chicken and onion pieces onto the skewers (2 per person), alternating between the two. Transfer the skewers to a lightly oiled baking tray.

When the oven is hot, roast on the middle shelf until cooked through, 15-20 mins. Turn halfway through. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Meanwhile, squeeze the remaining lime juice into another medium bowl.

Add the sugar and olive oil for the dressing (see pantry for both amounts), season with salt and pepper, then stir to combine.

Cut the tomato into 1-2cm chunks, then add to the dressing and stir to coat. Set aside.

In a large bowl, combine the lime zest, mayonnaise and sun-dried tomato paste. 

When the potatoes are cooked, drain in a colander and allow to cool slightly, 2-3 mins. 

Add the potatoes to the large bowl and toss in the sun-dried tomato mayonnaise. 

When your skewers are cooked, drizzle them with honey (see pantry for amount) and turn to evenly glaze the chicken and onion.