6 spring onions, light and white part finely sliced on a diagonal
Salt and pepper
To make the salsa, puree all the ingredients in a blender with 2 tablespoons of warm water until smooth.
Thread the chicken pieces onto metal skewers (if using bamboo skewers, soak in water for 30 minutes first). Drizzle 1 tablespoon of oil over chicken and season with salt, pepper and oregano. Preheat a BBQ or gridle pan to medium-high heat. Cook the skewers for 10-12 minutes, turning occasionally until cooked through and slightly charred.
Combine the cabbage, herbs, lime segments and spring onions in a bowl. Drizzle over remaining oil and season with salt and pepper. Toss.
Warm the tortillas in a dry pan over a medium heat for 1 minute on each side. Serve chicken skewers, salsa and salad on a platter with the warm tortillas.
