Friends, good food and sunshine are the perfect bank holiday combo.

However, if the weather lets you down then this spicy sharing style meal can be cooked inside or out and will not disappoint family and friends on the flavour scale.

1 tsp ground cumin

2 tsp paprika

½ tsp lazy chilli

2 tbs lemon juice

1 tbs olive oil

4 large chicken breasts, cut into chunks

500g small sweet potatoes, scrubbed and cut into thin wedges

Low – calorie cooking spray

2 large red onions, cut into thin wedges

4 tomatoes, chopped

½ cucumber, chopped

½ red onion, finely chopped

400g can chickpeas in water, drained

Salt and freshly ground black pepper

Small bunch fresh flatleaf parsley or coriander, coarsely chopped plus extra leaves to garnish

Method

Heat the oven to 220c, gas 7, 400f

Line a large baking tray with baking paper. Combine the cumin, paprika, lazy chilli, half the lemon juice and 1tsp of the olive oil in a shallow non-metallic dish. Add the chicken and stir to coat, then cover and put in the fridge to marinate for 15 minutes.

Meanwhile, put the sweet potato wedges in the prepared baking tray and spray with the low – calorie spray. Roast in the oven, turning once, for 30 – 35 minutes until tender and golden.

Thread the marinated chicken on to 8 skewers, pre-soaked in water if wooden, this stops them from burning, alternating with the onion wedges, spray a large griddle pan or barbecue with oil and heat to medium high. Cook the kebabs, turning occasionally, for 8 – 10 minutes until the chicken is cooked through.

Put the tomatoes, cucumber, chickpeas, red onion and herbs in a salad bowl with the remaining lemon juice and olive oil. Season with salt and freshly ground black pepper, then toss.

Serve the chicken kebabs with the sweet potato wedges and chickpea salad, garnished with extra herbs.