Spiced chicken skewers
8 skinless chicken thigh fillets, cut into thin, flat strips
Lettuce leaves and lemon wedges, to serve
2 tsp coriander seeds
1½ tsp cumin seeds
2 tsp paprika
¼ tsp turmeric
A pinch of ground cloves
A pinch of ground cinnamon
Soak bamboo skewers in water for 30 minutes to minimise burning.
For spice rub, dry-roast coriander and cumin seeds until fragrant, 20-30 seconds.
Coarsely crush with a mortar and pestle, then combine with remaining spices and a large pinch of salt in a large bowl.
Add chicken, toss to coat and leave to marinate for 5 minutes.
Heat a barbecue or char-grill pan to high.
Folding the strips of chicken back on themselves, thread chicken onto metal or bamboo skewers.
Brush chicken with oil, then cook, turning occasionally, until golden, charred and just cooked, 2 mins each side.
Serve with lettuce and lemon.