Achiote-marinated chicken skewers with pointed pepper and spinach

How to make it

1. 1

   Mix the lime juice, grated garlic, cumin, smoked paprika, oregano, olive oil, salt and black pepper in a bowl.

2. 2

   Add the diced chicken to the marinade and mix well. Leave to marinate at room temperature for 10-15 minutes while you light the barbecue.

3. 3

   Thread the chicken pieces onto wooden or metal skewers (if using wooden skewers, soak them first).

4. 4

   Prepare the barbecue for direct medium-high heat. Grill the skewers for about 10-12 minutes, turning regularly, until the chicken is nicely charred and has a core temperature of 72°C.

5. 5

   Combine the sliced red pointed pepper, baby spinach and thinly sliced red onion in a bowl. Drizzle over the apple cider vinegar, add a pinch of salt and top with crumbled feta.

6. 6

   Serve the smoky chicken skewers warm with the tangy, crunchy pointed pepper salad.