Preheat the grill to a medium-high heat. To prepare the ingredients, peel and crush the garlic, finely chop the thyme leaves, zest the lemon and cut into wedges, cut chicken thighs into cubes, cut red onion into wedges and finely chop the baby spinach.

In a shallow dish combine half of the olive oil, the garlic, thyme and the juice of half of the lemon wedges.

Skewer the chicken thigh cubes, red onion wedges and cherry tomatoes onto the skewers, alternating as you go. Pour over the marinade and set aside for at least 15 minutes to marinate.

Place the chicken skewers under the grill and cook for 8 minutes on each side or until the chicken is cooked through. Tip: If you’re using bamboo skewers, wrap the exposed ends with foil.

Meanwhile, bring a medium saucepan of salted water to the boil. Add the risoni and cook for 8 minutes or until ‘al dente’. Drain. Leave in the sieve or colander while you cook the spinach (see step 6).

Heat the remaining olive oil in the same saucepan you cooked the risoni in over a medium heat. Add the baby spinach and cook, stirring, for 1 minute or until wilted. Return the risoni to the pan and stir through the baby spinach. Add a pinch of lemon zest and season to taste with salt and pepper.

Divide the risoni between plates and top with the chicken skewers. Serve with the remaining lemon wedges.