Toast the festive season with our Christmas cocktail ideas, including sloe gin fizz and spiced negronis
Tip all of the ingredients into a large bowl with plenty of seasoning and mix really well. Cover and chill for at least a few hours but preferably overnight.
Heat the grill to high. Thread the chicken pieces onto four metal skewers, leaving any excess marinade behind, packing in the pieces so they are all touching. Put onto a baking tray and cook under the grill for 4-5 minutes or until charred, then flip and repeat until cooked through and charred all over.
Serve with flatbreads, raita, shredded lettuce and some pink pickled onions, if you like.