•  8 x 140g chicken thigh fillets, trimmed
•  2 teaspoons paprika
•  2 teaspoons dried chilli flakes
•  6 cloves garlic, crushed
•  2 teaspoons sea salt flakes
•  ½ cup (125ml) olive oil
•  ⅓ cup (80ml) Worcestershire sauce
•  1 cup mint leaves
•  lemon wedges, to serve

  Place the chicken, paprika, chilli, garlic, salt, olive oil and Worcestershire sauce in a bowl and toss to combine. Cover and refrigerate for 30 minutes. Heat a char-grill pan or barbecue over high heat. Thread the chicken onto skewers and char-grill or barbecue for 3–4 minutes or until cooked through. Sprinkle with mint leaves and serve with lemon wedges. Serves 4.