Step 1

Prick each potato with a fork. Place on a large microwave-safe plate. Drizzle with 1 tablespoon water. Cover loosely with plastic wrap. Microwave on HIGH (100%) for 6 minutes or until tender. Stand for 2 minutes. Cut in half.

Step 2

Meanwhile, combine mayonnaise, 3 teaspoons marinade and 1 teaspoon oregano in a small bowl. Season with salt and pepper. Set aside.

Step 3

Cut each chicken thigh crossways into 4 pieces. Place in a bowl. Add remaining marinade and oregano. Toss to coat. Using 2 skewers side-by-side, thread 4 pieces of chicken onto skewers. Repeat with remaining chicken to make 4 skewers.

Step 4

Heat a greased barbecue grill and hotplate on medium heat. Cut 2 lemons in half. Juice remaining lemon and reserve. Cook lemon halves on grill, for 2 to 3 minutes or until beginning to char. Cook skewers on hotplate, turning, for 10 minutes or until cooked through. Set aside for 5 minutes to rest.

Step 5

Place potato, radish, onion and salad leaves in a bowl. Drizzle with oil and 2 tablespoons of reserved lemon juice. Season with salt and pepper. Serve chicken skewers with potato salad, charred lemon, mayonnaise mixture and extra oregano sprigs.