Spanish skewers: chicken with pinchito spices recipe

• 50 g (1.8oz) salt
• 15 g (0.5oz) garlic powder
• 12 g (0.4oz) turmeric
• 10 g (0.4oz) dried oregano
• 5 g (0.2oz) caraway
• 5 g (0.2oz) coriander seeds
• 5 g (0.2oz) cumin
• 5 g (0.2oz) black pepper
• 4 g (0.1oz) garlic cloves
• 3 chillies or dried cayenne peppers
• 2 g (0.1oz) anise
• 500 g (17.6oz) chicken breast, cubed
• 12 cherry tomatoes
• 1 red bell pepper, cut into rough squares
• 1 courgette, cut into strips
• 1 dash olive oil
• 1 handful rosemary sticks or metal skewers
• 1 lemon, juice only
• 1 dollop of xamfaina chutney
• 1 handful spinach leaf crisps

1. Combine all the spices listed in the ingredients together using a pestle and mortar or a food processor.
2. This makes your pinchito spice mix.
3. There will be more than you need here, so you keep some for another time.
4. Place the cubed chicken into a large mixing bowl together with the lemon juice and 2 tablespoons of the pinchito spices.
5. Mix well and then put to one side and leave for 30 minutes to marinate.
6. Next assemble your skewers.
7. Using metal skewers or rosemary sticks, thread the courgette strips, pepper squares and cherry tomatoes in between the pieces of chicken.
8. Rub the olive oil onto the grill.
9. Grill the skewers for around 15-20 minutes, turning regularly, until cooked.
10. Serve with some spinach leaf crisps and xamfaina chutney - or an alternative of your choice.

salt, garlic, turmeric, oregano, garlic, cayenne peppers, anise, tomatoes, red bell pepper, courgette, olive oil, handful rosemary, lemon, chutney, handful spinach leaf

Taken from www.lovefood.com/guide/recipes/27630/spanish-skewers-chicken-pinchitos-with-mixed-spices (may not work)