Smoky chicken skewers

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, garlic 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.

Serve with smoky aïoli if you like.