Soak 4 to 6 wooden skewers in water for 30 minutes before using.
Thread the chicken, pepper and tomatoes onto the skewers, alternating to add more colour.
In a saucer, mix together the dressing, herbs and chilli sauce and herbs together. Set aside half the mixture and roll kebabs in the remaining mixture.
Place the kebabs on a foil-lined baking tray and grill under a medium heat, turning frequently, until the chicken is no longer pink in the centre, about 15 to 20 minutes. Remove from the heat and serve with the remaining mixture as a dip.