• Two chicken thighs, boned out and deskinned, then diced into bitesize pieces. Use the bones for stock and the skin as a crispy lil snack
• 2 tbsp date and tamarind sauce
• 1 tbsp pomegranate molasses
• Olive oil
• 3 cloves of garlic
• One shallot, peeled and chopped into rough chunks
• Za’atar or Ras el Hanout or whatever spice blend you fancy
• Lemon slices to serve
• Salt
• Pepper

Mix together the chicken pieces with the spice blend and the salt and pepper. In the nutribullet, blend together the date and tamarind sauce, the pomegranate molasses, the olive oil, the shallot and the garlic. Mix the resulting marinade with the chicken and leave to marinate for half an hour.

If using the oven, set the grill to full surface 290c and put a rack on the second rung down. If using the barbecue, light two burners on full and close the lid as you prepare the chicken. Thread the chicken pieces on to skewers, then either cook in the oven for 15 minutes, turning once after ten minutes, until charred in places and cooked through, or place on the colder side of the barbecue grill for 15 minutes or so until cooked through then finish over the high flame for the charred effect.