Ingredients

• 8 small boneless chicken thighs, any visible fat removed (approx 650g/22.5oz)
• 2 cloves of garlic
• 1 jalapeño pepper, seeds removed
• 3 tablespoons of tomato paste
• 2 teaspoons of cumin
• 2 teaspoons of paprika
• ½ teaspoon of oregano
• handful of fresh coriander
• juice of half a lime
• salt and black pepper
• 1 red bell pepper, chopped into square pieces
• 1 green bell pepper, chopped into square pieces
• 1 yellow bell pepper, chopped into square pieces
• 1 white onion, chopped, chopped into square pieces
• cooking oil spray

Instructions

1. Add in the spices, jalapeno, lime juice, coriander and a good pinch of salt and black pepper to a mini food processor and pulse until a paste. Add in a little water at a time if needed to help it pulse.
2. Dice the chicken thighs into bite sized pieces, add the marinade to the chicken and toss to thoroughly coat.
3. Refrigerate overnight or for a few hours at least.
4. If using wooden skewers soak this in warm water for at least 30 minutes before cooking.
5. Then add the chicken to the skewers along with the peppers and onion (I alternate the pieces (so chicken, vegetable, chicken, vegetable on the skewer).
6. Spray the skewers or chicken and vegetables with cooking oil spray
7. Cook on a hot barbecue, turning frequently until chicken is cooked through (approx 15 minutes)
8. Alternatively you can bake these in the oven for 25-30 minutes at 220c, fan 200c or 425f (gas mark 7) or on a grill pan (approx 7 minutes each side)
9. Great served with Mexican Chopped Salad and Mexican Rice