Spanish Chicken Kebabs

I've put this dish under the Mexican category and it says Spanish is the name however i'm not totally sure it's either. It began as a few Spanish spices to make some tasty chicken. Then it was a little boring to eat that on it's own so I chucked a few ingredients in my fridge that I thought would go with the chicken and I think it kinda works...

This can be served with sweet potato ( which is amazing ) but since i've practically had sweet potato every night this week, I thought i'd go for a change and try cooking up some healthy grains i I found in Ikea. It's made from oats and rye and wheat it had some jalepeno flavour to it so i was like 'YEP that's Mexican, getting some of that'.

This dish is so refreshing and healthy and a feel good dish. I love it on a warm day with a sunny evening.

If there's one thing I can tell you that is there is no shortage on flavour here.

*Adapted from the Moro restaurant cookbook

Spanish Chicken Kebabs

Serves: 2

Ingredients

For the chicken ( marinade )

• 2 chicken breasts, sliced into chunks

• 1tbsp balsamic vinegar

• 1tbsp olive oil

• pinch of saffron, infused in 2tbsp hot water

• 1 bay leaf, chopped or crumbled into the hot water alongside the saffron

• handful coriander, finely chopped

• 3/4tsp cumin powder

• 3/4tsp fennel powder

• 2 garlic cloves

• 2tsp oregano

• 1tsp paprika

For the rest

• 2 handfuls spinach

• 4 small tomatoes, sliced in half and again...and again ( basically until you have 8 wedges )

• 2 spring onions, chopped

• 1 avocado, halved and sliced

• handful coriander, chopped

• 1 chilli, minced

• roasted cashews or seeds, to serve

• 1 lime, halved, to serve

• sweet potato or a healthy grain to serve

Method

The night before

- Lightly toast the fennel and cumin, until fragrant.

- Add this to the rest of the marinade ingredients along with the saffron and bay leaves with the water to a bowl. Mix the chicken chunks with the marinade mix.

- Cover the bowl and place it in the fridge and let it rest overnight.

The next day

- Cook the grain or sweet potato.

- Preheat the grill. Thread the chicken chunks onto skewers. Place them in the oven and cook for 7 1/2 minutes, turn over , cook for a further 7 1/2 minutes.

- Place a handful of spinach on each plate

- Top the spinach with the carb.

- Place the chicken kebabs on top and sprinkle over the avocado, tomatoes spring onions and chilli. Finish the dish with either the cashews or seeds and a good squeeze of lime.

*For extra spice and flavour, drizzle some hot sauce (like Sriracha ) on top.

Enjoy the taste of Spain. Mexico. Made-up land!