Marinated Chicken Thigh Skewers with Tomato Salad
- Pound bay leaf and sea salt to a fine powder in a mortar and pestle, add garlic and spices and pound to combine. Stir in lemon rind, juice and olive oil, transfer to a large non-reactive bowl, add chicken and stir to coat. Set aside to marinate (10 minutes), then thread onto metal skewers (see note below).
- Preheat a char grill pan over high heat, then cook skewers, turning and basting occasionally, until cooked through (6-7 minutes).
- Meanwhile, for tomato salad, combine ingredients in a bowl, season to taste and toss to combine. Serve with chicken skewers and warmed flatbread.
Note: Use wooden skewers if metal ones are unavailable. Soak them in water for 30 minutes to prevent them from burning.