Step 1

Combine the oil and paprika in a large bowl. Add the chicken, pistachio and parsley and toss to coat. Place in the fridge for 30 minutes to marinate.

Step 2

Remove the lower leaves from the rosemary sprigs, leaving about 5cm at the top. Thread the chicken onto the rosemary skewers.

Step 3

Preheat a chargrill on medium-high. Use scissors to divide each tomato truss into 3 portions. Spray with oil. Cook, turning occasionally, for 3-5 minutes or until the tomato softens slightly and is lightly charred.

Step 4

Spray chargrill with oil. Cook half the skewers for 4-5 minutes each side or until golden and cooked through. Transfer to a plate and cover with foil to keep warm. Repeat with the remaining chicken skewers.

Step 5

Combine lemon rind and sea salt in a bowl. Place skewers on a serving dish and sprinkle with lemon salt. Serve with the tomatoes.