Pinchitos de Pollo

Discovering this tapas dish whilst on a food tour of San Sebastian was one of the highlights of the experience, as were the padron peppers but I'll post that recipe another day.  These are amazing as a starter or as part of a BBQ.  Get the coals on honey!

Ingredients for 4 
3 skinless chicken breasts, cut into small bite-size pieces
1 teasp cumin seeds, crushed
1 teasp coriander seeds, crushed
3 garlic cloves, finely sliced
Olive oil
Sea salt and freshly ground black pepper
2 limes, quartered
8 wooden skewers, 12-14 cm long, soaked in water.

Method
Marinate the chicken by placing it in a large bowl with the cumin, coriander, garlic, 12 dashes of olive oil and three generous pinches of pepper and two of salt. Drop in 4 lime quarters (unsqueezed). Mix everything together so that the chicken is coated in the oil and spices. Cover with cling film and leave to marinate in the fridge for up to 12 hours. When you are ready to cook, place a griddle plate on a high heat. Divide the marinated chicken pieces between the soaked wooden skewers.  Place the skewers on the griddle and grill for 2 minutes on each side.  Serve with lime wedges on the side.