6 boneless, skinless chicken thighs (about 500g/1lb 2oz)
2 tbsp olive oil
1 tbsp tomato puree
1 tsp sugar
1 tsp ground cumin
1 tsp sweet smoked paprika (pimenton)
1 tsp mild chili powder
1 tbsp garlic infused oil
1 tsp red wine vinegar
You need 15 skewers: if wooden, soak in water for 10 mins.
Cut chicken into 3cm pieces and place in a bowl.
Add 1 tbsp olive oil, the spices, sugar, tomato puree, garlic infused oil and vinegar, toss well and season.
You can do this up to a day before and refrigerate.
Thread 2-3 pieces on each skewer. Pour remaining oil in a frying pan or rub onto a griddle pan.
Get the pan hot and sear the chicken for 3-4 mins on each side – you may have to do this in batches, keeping the cooked skewers warm in a low oven.
Recipe adapted from: Good Food