Chicken and pepper skewers with new potatoes

Ingredients

For 1 serving

• Chicken breast140 g
• Bell peppers150 g
• Red onion50 g
• Potatoes200 g
• Dried oreganoto taste
• Lemon juice10 ml
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

In season: June – September

Method

1. Preheat a conventional oven to 200 °C. Scrub the potatoes, cut them into wedges leaving the skin on, toss them on a baking tray with half the oil, salt and pepper and roast for 30 minutes, turning halfway, until golden and crisp.
2. Meanwhile cut the chicken breast into roughly 3 cm cubes. Wash the peppers, remove the stalk, seeds and white pith and cut them into squares of the same size; peel the red onion and cut it into wedges, separating the layers.
3. In a bowl mix the chicken and vegetables with the lemon juice, dried oregano, remaining oil, salt and black pepper and leave to marinate for 10 minutes.
4. Thread the skewers, alternating chicken, pepper and onion, without packing them too tightly so they cook evenly.
5. Heat a griddle over medium-high heat and cook the skewers for 10 minutes, turning often, until the chicken is golden outside and white and juicy inside and the peppers are charred at the edges.
6. Serve the skewers hot with the potatoes.