Prepare the spices and liquids for the marinade. Trim the chicken breast of any tendons or impurities and cut it into long strips, then cut each strip into bite-sized cubes.

Make the marinade by combining the dry ingredients first, then adding the liquids. Mix well so everything is combined. You can add more heat or a chili pepper if you like it spicy. If no children will be eating, you can also add wine. Cumin is also a good addition, but I was out.

Add the chicken pieces to the marinade and mix, preferably with your hands, until all the chicken is well coated. Cover the bowl with a lid or plastic wrap and refrigerate for at least 1 hour (I leave it overnight). Prepare the skewers you'll use.

When ready to cook, take out the marinated chicken and the skewers. Thread the chicken onto each skewer as desired. You can use metal or wooden skewers, as long or short as you like.

Toast a slice of rustic bread to serve with the skewers. This recipe serves 3 as a tapa. Toast the bread in the oven until golden to your liking.

Cook the skewers: Heat a little oil in a skillet and sauté the skewers over medium heat, turning to cook on all sides, until cooked through and golden on the outside.

Once cooked, place each skewer on a piece of toasted bread. Drizzle with the leftover cooking oil and enjoy this delicious tapa.