Spiced chicken skewers
A flavour-packed spice rub enlivens grilled meats with minimum fuss – just a few minutes of marinating makes all the difference here. Add a potato salad or a crunchy slaw to round out the dish.
8 skinless chicken thigh fillets, cut into thin, flat strips
Lettuce leaves and lemon wedges, to serve
2 tsp coriander seeds
1½ tsp cumin seeds
2 tsp paprika
¼ tsp turmeric
Pinch of ground cloves Pinch of ground cinnamon 1 For spice rub, dry-roast coriander and cumin seeds until fragrant (20-30 seconds; see cook’s notes p168). Coarsely crush with a mortar and pestle, then combine with remaining spices and a large pinch of salt in a large bowl. Add chicken, toss to coat and leave to marinate for 5 minutes.
2 Heat a barbecue or char-grill pan to high. Folding the strips of chicken back on themselves, thread chicken onto metal or bamboo skewers (soak bamboo skewers in water for 30 minutes to minimise burning). Brush chicken with oil, then cook, turning occasionally, until golden, charred and just cooked (2 minutes each side). Serve with lettuce and lemon.