Grilled chicken skewers with coriander relish

1. 1

   To make the skewers, mix the lemon juice, garlic, coriander, cumin, smoked paprika and olive oil in a small bowl. Marinate the chicken thighs in the spice mixture for at least 1 hour. Thread the chicken onto skewers. Season with salt and pepper and brush with oil. Heat a griddle pan on a medium heat. Cook for 10-12 minutes, turning halfway through and allow to rest.

2. 2

   To make the coriander relish, toast the spices in a dry frying pan and then grind in a pestle and mortar. Blitz the coriander, garlic, lime juice and chillies in a food processor or blender and add the ground spices. Transfer to a serving bowl and stir in the yoghurt. Dress with the olive oil.

3. 3

   To serve place the lime halves onto the griddle pan and cook until charred. Serve the coriander relish with the chicken skewers, charred limes, and coriander leaves.

1 serving ≈ 275 g

Nutrition values are estimates. - means data is unavailable.