1 x 1.2kg skinless chicken breasts
2 Tbs extra virgin olive oil
4 garlic cloves, chopped
2 Tbs smoked paprika
1 Tbs finely chopped red chilli (mild or hot, according to taste)
1 tsp ground cumin
1 tsp dried oregano
juice of 1 lemon
1/4 cup chopped coriander leaves
1 tsp salt
1 tsp freshly ground black pepper
Lemon wedges to serve
Cut the chicken breast into 4cm x 4cm cubes. Place in a large mixing bowl with all the other ingredients, except the lemon wedges, and use your hands to toss well so the chicken is evenly coated. Cover with plastic wrap and leave to marinate in the refrigerator overnight.
When ready to cook, preheat your barbeque and if using bamboo skewers soak them for at least 30 minutes before threading on the marinated chicken. Grill the chicken skewers over a high heat, turning frequently so that the flames don’t burn the delicate meat.
Serve with a squeeze of lemon and your choice of salads.
From ‘Meat’ by Adrian Richardson, Hardie Grant (2009)