Directions

1. Trim the chicken breasts and thighs so they are roughly the same size, keeping any offcuts. Note: if you are not stacking the chicken and cooking it vertically, it's better to use just chicken thighs instead of mixing with breast meat.
2. To make the marinade, add the olive oil, salt, paprika, cumin, coriander, and lemon juice to a bowl and mix well.
3. Add the chicken pieces to the marinade and mix to ensure all the chicken is coated.
4. If using a vertical skewer, carefully stack the chicken on the skewer, using offcuts between the larger pieces. Leave to marinate in the fridge for 1 hour.
5. Preheat your oven to 200°C (400°F), or 210°C (410°F) if your oven doesn’t have a fan.
6. Place the chicken in the oven and cook for 35-45 minutes, or until the chicken is cooked through. Alternatively, if you're not using a vertical stand, grill the chicken on a barbecue or under the grill setting of your oven.
7. Slice and serve.