Step 1

Heat potatoes according to packet instructions. Set aside.

Step 2

Cut each chicken thigh crossways into 4 pieces. Place in a bowl. Add ginger paste, 1 tbs lemon paste and 2 tbs oil. Toss to coat. Using 2 metal skewers, side by side, thread 4 pieces chicken onto skewers. Repeat with remaining chicken to make 4 skewers.

Step 3

Heat a greased chargrill pan or barbecue grill on medium heat. Cook kebabs for 5 minutes each side or until cooked through. Transfer to a plate. Cover and rest for 5 minutes.

Step 4

Combine remaining lemon paste and oil in a small jug. Season. Halve potatoes and place in a large bowl with radish and salad leaves. Toss to combine. Serve kebabs with salad and drizzled with dressing.