CHICKEN SKEWERS WITH SPRING ONION SALAD

Serves 4

For the chicken

700g (1lb 8oz) boneless, skinless chicken thighs, cut into bite-sized pieces

2tbsp olive oil

1tsp each ground cumin and cinnamon ½tsp ground turmeric

1tsp sweet smoked paprika

2 garlic cloves, crushed

Juice of 1 lemon

Salt and freshly ground black pepper

For the salad

12 spring onions, thinly sliced diagonally 1 cucumber, halved lengthways and sliced at an angle

10 radishes, thinly sliced

50g (1¾oz) wild rocket leaves

200g (7oz) mixed red and yellow cherry tomatoes, halved

A small bunch each of fresh coriander and mint, finely chopped

For the dressing

Juice of 1 lemon

4tbsp olive oil

2tsp runny honey 2 garlic cloves, crushed 2tsp sumac

Place the chicken in a non-reactive bowl (ceramic, stainless steel or glass). Combine the oil, spices, garlic and lemon juice, season and pour over the meat. Toss to coat, cover and leave in the fridge for 1-2 hours. When ready to serve, preheat the grill, then thread the chicken onto 8 metal skewers. Grill for 10-12 minutes, turning once, until golden and cooked. Meanwhile place all the salad ingredients into a large bowl. Mix the dressing ingredients and pour over the salad, making sure it is well coated. Serve with the chicken skewers.