Pick the rosemary leaves and smash up in a pestle and mortar with a pinch of sea salt. Peel and crush in the garlic, then muddle in 1 tablespoon of oil, the vinegar and a generous pinch of cayenne.
Chop the chicken and bread into 2cm chunks and, in a bowl, toss and mix well with the marinade until evenly coated.
Take a little care in skewering up the chicken and bread chunks, randomly interspersing them with the bay leaves on four short skewers and using hardy rosemary stalks, wooden or metal skewers as appropriate. Of course, check that the skewers will fit inside your largest non-stick frying pan.
Place the frying pan on a medium-high heat. Lay the skewers in the pan and cook for 4 to 5 minutes on each side, or until cooked through and golden. I like to place a lid and weight on top so that the chicken makes really nice contact with the pan and gets super-crispy.
Meanwhile, top and tail the blood oranges, trim off the peel, then slice into rounds. Dress the spinach with a squeeze of lemon juice and a drizzle of oil, arrange on your plates with the blood oranges and drizzle with the balsamic. Top with the kebabs, crumble over the feta and serve with lemon wedges.