Ingredients for Chicken Spiedie Skewers with Italian Dressing

• 1 garlic clove, finely grated

• 5 tablespoons white wine vinegar

• 2 tablespoons chopped Peppadew peppers in brine

• 1 tablespoon mayonnaise

• 1 tablespoon sugar

• 1 1/2 teaspoons dried oregano

• 120ml olive oil, plus more

• Koshersalt, nymalen peppar

• 675g skinless, boneless chicken thighs (about 6)

• 1 large sweet onion, sliced 1/2 inch thick

• 2 beefsteak tomatoes (about 450g ), sliced 1/4 inch thick

• Oregano leaves and lemon wedges (for serving)

• Six to nine 8-inch metal skewers, or wooden skewers soaked 30 minutes in water

Whisk garlic, vinegar, peppers, mayonnaise, sugar, dried oregano, and 120ml oil in a medium bowl; season with salt and pepper. Transfer half of dressing to a small bowl; cover and chill until ready to serve.

Cut chicken thighs lengthwise into long strips, about 1"–1 1/2" wide (you should get 2–3 pieces per thigh). Combine chicken and remaining dressing in a large resealable plastic bag. Seal bag, pressing out any air. Turn to coat and chill at least 20 minutes and up to 1 day.

Prepare a grill for medium-high heat; oil grate. Remove chicken from dressing; discard dressing. Thread 2 pieces of chicken onto each skewer. Season chicken lightly with salt and grill, turning occasionally, until golden brown and cooked through, 8–10 minutes.

Meanwhile, drizzle onion with oil; season with salt. Grill until browned on both sides but still firm in centre, about 3 minutes per side. Transfer to a large bowl and add tomatoes and a couple splashes of reserved dressing. Toss to coat; season salad with salt and pepper. Top salad and chicken with oregano leaves.

Serve chicken with salad, reserved dressing, and lemon wedges for squeezing over.

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