Chicken kebabs

Method

1. Cut the chicken thighs into chunks - about 2.5-3.5 cm and then set aside.

2. Make the marinade. Strip the leaves from the tarragon and place them in a mortar with the roughly chopped chilli. Add the garlic, a generous pinch of salt, a grinding of pepper and pound everything to a paste with a pestle (alternatively use a food processor).

3. Stir in 1 teaspoon of smoked pimenton (this adds a lovely smoky flavour to the marinade). Add the tomato puree, balsamic or sherry vinegar and olive oil. Stir thoroughly and pour over the chicken. Leave the chicken to marinate until ready to cook.

4. Preheat a grill and line a grill pan with silver foil. Cook the chicken for 4-5 minutes on each side, until golden and cooked through. Thread the chicken pieces onto skewers and serve immediately.

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Ingredients

8 skinless, boneless Chicken thighs

For the marinade:

1 large sprig of tarragon
1 red chilli, deseeded and roughly chopped
2 garlic clove
salt and fresh ground black pepper
1 tsp smoked pimenton
1 tsp tomato purée
2 tbsp balsamic or sherry vinegar
4 tbsp extra virgin olive oil

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