Mini kebabs of marinated chicken - these little kebabs make great tapas or are really useful as part of a self-service buffet. They will benefit from being marinated, covered, for up to 12 hours in the ‘fridge, but if you don’t have time or space, they can be used straight away. The dry spices and salt can be pre-mixed and kept in a container for future use.
Place the chicken and rest of the ingredients in a bowl. Mix well, ensuring that the chicken is thoroughly coated.
After marinating, remove the chicken pieces from the bowl and place on a baking tray.
Cook in a hot oven for around 20 minutes or until cooked through. Alternatively, grill for a few minutes each side.
Thread the chicken pieces onto cocktail sticks, three at a time. Serve three per person with alioli and salad.
2 servings