Spicy Chicken Kebabs with Tomato Salsa

Juicy, wonderfully flavoured chicken skewers, marinated with a spicy and flavour-packed mixture, and grilled until caramelized and beautifully charred. Perfect for a weeknight dinner, or for a summer grill party at your backyard. Serve them with a fresh homemade tomato salsa and cooling yoghurt dressing or more chilli sauce if you are really into spicy food. If you are not a fan of cilantro, replace it with flat-leaf parsley, Thai basil or mint leaves.

Tomato Salsa	Chicken Kebabs
400 g Cherry tomatoes, chopped 1 Small red onion, peeled and diced 1 Jalapeño pepper, seeds removed and diced 2-3 tbsp Cilantro, chopped Juice of 1 lime Sea salt and freshly milled black pepper	600 g Skinless and boneless chicken thighs, cut into 3cm pieces 1 tbsp Olive oil 2 Garlic cloves, crushed 2 tbsp Sugar free chilli sauce 1 tbsp Lemon juice 2 tsp Sweet paprika powder 1 tsp Ground cumin 1/2 tsp Dried oregano Lime wedges, to serve Coriander leaves, to serve Yoghurt dressing, to serve

To make the salsa, combine the chopped tomatoes, red onion, jalapeño pepper, cilantro and lime juice in a large bowl. Season with salt and black pepper. Cover and chill for an hour before serving.
Combine the chicken, olive oil, garlic, chilli sauce, lemon juice, paprika, cumin and oregano in a large bowl. Cover with plastic wrap and place in the fridge for 30 minutes to marinate. Thread onto metal or soaked bamboo skewers.
Heat a grill pan, cast iron if possible, on medium-high. Cook skewers for 4-5 minutes per side, until charred and cooked through.
Place skewers on a serving platter. Serve immediately with tomato salsa, yoghurt dressing, lime wedges and cilantro leaves.