2 cloves garlic, crushed
2 teaspoons paprika
1 teaspoon ground cumin
½ teaspoon chilli powder
juice of 1 lemon
1kg small chicken thigh fillets, trimmed
Combine garlic, paprika, cumin, chilli powder, lemon juice, ½ teaspoon salt and 2 tablespoons olive oil in a glass or ceramic bowl. Add chicken and toss to coat. Cover and chill for 30 min or longer if time permits.
Heat a char-grill pan or barbecue over high heat. Thread the chicken onto skewers and char-grill or barbecue for 3-4 min each side or until cooked through. Serve with toasted focaccia bread and a tomato and mixed lettuce leaf salad. Garnish with mint leaves and lemon cheeks.