Ingredients:

For the Pinchitos

• 1 ½ pounds boneless skinless chicken thigh
• 4 cloves garlic, chopped
• ½ teaspoon salt
• 1 teaspoon mild curry powder
• ½ teaspoon coriander
• 1 teaspoon cumin
• 1 teaspoon paprika
• ½ teaspoon thyme
• Freshly ground pepper
• 3 tablespoons olive oil
• 2 tablespoons lemon juice

For the Aioli

• 6 cloves garlic crushed
• ½ cup mayo
• 3 tablespoons olive oil
• Salt
• Cayenne pepper
• Lemon juice

Instructions:

1. Combine the chicken and remaining pinchitos ingredients.  Cover and put in the fridge for at least 30 minutes or up to 2 hours.
2. Meanwhile whisk the aioli ingredients.
3. Grill chicken and serve with the aioli, grilled tomatoes, peppers or squash.

Comments: BBQ with tomatoes or small pieces of yellow squash.