Very finely slice the cucumber, carrots and shallots – use a mandoline if you have one – and put in a bowl. Add the chillies, lime zest, salt and sugar (use 2 tablespoons if you like a sweeter pickle) and stir very well. Set aside for 5 minutes. Top with the vinegar, cover with plastic wrap and store in the fridge for at least 30 minutes to pickle. Drain before serving.
Cook the Waitoa Free Range Chicken Kebabs according to the packet instructions and serve with the pickle salad and rice or roti.