Latin-Style Chicken Skewers with Lime, Garlic and Cumin

• 800 g Chicken thighs, boneless, skinless
• 2 Lime
• 3 cloves Garlic
• 2 tsp Ground cumin
• 2 tsp Smoked paprika
• 1 ½ tsp Fine sea salt
• 3 tbsp Extra virgin olive oil
• 20 g Fresh coriander

1. Cut the chicken into even, bite-sized pieces. Finely grate the zest of 1 lime and squeeze the juice from both limes. Crush the garlic.
2. In a mixing bowl, combine the lime zest and juice, garlic, ground cumin, smoked paprika, fine sea salt, and olive oil. Before adding the chicken, reserve 2 tbsp of the mixture in a separate clean bowl, cover and refrigerate for the drizzle. Add the chicken to the remaining mixture and toss well to coat, then cover and marinate for 25 minutes in the fridge.
3. Meanwhile, soak the skewers in water if they are wooden. Finely chop the fresh coriander and set aside for the drizzle. Preheat the grill to medium-high heat.
4. Thread the chicken onto skewers, leaving a little space between pieces, and discard the marinade that touched the raw chicken. Grill for 10 to 12 minutes, turning every couple of minutes, until lightly charred at the edges. Check that the thickest chicken pieces reach at least 74°C (165°F) with a food thermometer, cooking longer if needed.
5. Rest the skewers on a clean plate for 3 minutes. Stir the chopped coriander into the clean lime mixture reserved before adding the chicken to make a quick drizzle. Spoon the coriander and lime drizzle over the skewers to serve.

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