Herbed chicken skewers

A superhealthy chicken dish with a 'no-cook' relish

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 red onion, peeled
1 red pepper, seeded and cut into 3cm chunks
1 lemon, cut into 8 wedges
8 ripe tomatoes - vine grown tomatoes tend to have the best flavour
2 green chillies, seeded and finely chopped
2 small garlic cloves, finely chopped
4 tbsp olive oil
2 tbsp white wine vinegar

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.
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.
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.