No-Skewer Chicken and Capsicum Kebabs

Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Cut the unpeeled potatoes into 2cm-thick chips. Put the chips on the lined tray, drizzle with 2 tsp olive oil, season with salt and pepper and toss to coat. Roast for 25 mins or until tender.

Meanwhile, cut the capsicum and onion into 2cm chunks. Crush or finely chop 2 garlic cloves. Cut the chicken into 2cm chunks. Combine the garlic, half the barbecue seasoning and 2 tsp olive oil in a large bowl and season with salt and pepper. Add the chicken and toss to coat (see Make it yours).

Heat a medium frypan over medium-high heat. Cook the chicken, stirring, for 3-4 mins until cooked through. Remove from the pan. Heat 2 tsp olive oil in the pan over medium heat. Cook the capsicum and onion, stirring, for 4 mins or until softened. Add the remaining barbecue seasoning and cook, stirring, for 1 min. Remove the pan from the heat.

Combine 2 tsp olive oil and 1 tsp red wine vinegar in a large bowl and season with salt and pepper. Add the salad leaves and toss to coat.

Divide the chicken, veggies, chips and salad among plates. Serve with the mayonnaise for dipping. Enjoy!

Prefer traditional skewered kebabs? Simply thread the chicken and veggies alternately onto skewers and then pan-fry or cook on the barbecue.