Peri Peri Honey and Lime Chicken Skewers
with Roasted Onion and Sun-Dried Tomato Potato Salad
- Egg
- Mustard
Ingredients
4 unit(s)
Bamboo Skewers
350 grams
Salad Potatoes
2 unit(s)
Garlic Clove
1 unit(s)
Lime
1 unit(s)
Red Onion
2 unit(s)
British Chicken Breasts
1 sachet(s)
Peri Peri Seasoning
1 unit(s)
Medium Tomato
64 grams
Mayonnaise
(Contains: Egg, Mustard)
25 grams
Sun-Dried Tomato Paste
50 grams
Baby Leaf Mix
Not included in your delivery
½ tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
1 tbsp
Honey
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Soak your skewers in cold water (this will prevent them from burning).
Bring a large saucepan of water with 0.5 tsp salt to the boil on high heat. Halve the salad potatoes (no need to peel).
When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.
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. The chicken is 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 mayonnaise.
When your skewers are cooked, drizzle them with honey (see pantry for amount) and turn to evenly glaze the chicken and onion.
When everything's ready, add the baby leaves to the bowl of tomatoes. Toss to combine.
Share the chicken and onion skewers between your plates. Serve with the potato salad and leafy salad on the side.
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the tasty, well-balanced flavours, with some praising the lime zest and peri peri seasoning.
- Ease of prep: Quick and simple to make, though some found it fiddly or time-consuming to assemble the skewers.
- Suggestions: Consider adding bell peppers or mushrooms to bulk up the skewers; go easy on the lime to avoid overpowering.
- Portions: Several reviewers felt the chicken portion was too small, especially for larger households.
- Potato salad: The potato salad received mixed reviews; some loved it, while others found it overpowering or preferred plain potatoes.
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