The French have a nifty way with a stale baguette and some sticks: Cut the bread into slices, thread them onto a skewer, grill one side, turn over, top with cheese (preferably goat's), grill and serve with a well-dressed salad.
But here, from a warmer continent altogether, is my favourite speared food:
|Fragrantly spiced succulent chicken skewers|
Chicken Tikka skewers
2 chicken breasts
1½ - 2 tablespoons tikka curry paste
1 tablespoon lemon juice
2 tablespoons natural yogurt
1 garlic clove, crushed
Mix the paste, juice, yogurt and garlic together in a bowl. Cut the chicken into even size chunks and put it in the bowl, mixing it around well to get an even coating of the marinade. Leave it for an hour (minimum) or overnight. Thread onto skewers and cook under a hot grill, turning half-way through.
I like to mix things up and serve these with a flavoured couscous for maximum taste and minimum cooking time.