Spicy chicken skewers with sesame spinach

In a bowl, mix sesame seeds with thyme and garlic chiliolie. Pour chicken medallions through them and leave them in cool place for at least 30 minutes, or put them in refrigerator for 2 hours. Heat in wok oil and sesame oil and add part of spinach. Season regularly and add more spinach until all spinach has shrunk. Season with lemon juice, salt and pepper. Store spinach until use at room temperature.

Pour the chicken medallions per 3 on skewers. Chicken on medium hot barbecue in 5-6 minutes per side brown and cooked to roast. Lay the last minute of lemons with the cut surface on the barbecue. Spread spinach on four plates. Sprinkle chicken skewers with salt and pepper and lay on spinach. Put grilled lemon next to it, to squeeze chicken over the table.