COCONUT-SPICED CHICKEN KEBABS

A quick and simple skewer dish, perfect as a BBQ season appetiser or as a main with some rice and a salad on the side!

Prep:
10 minutes + 30 minutes marinating time
Cook:
20 minutes
Serves:
4

Ingredients

500g chicken thighs or tenderloins

½ cup coconut milk

3cm fresh turmeric, finely grated (or ½ teaspoon turmeric powder)

3cm fresh ginger, finely grated

2 cloves garlic, finely chopped

2 tablespoons korma paste

pinch chilli flakes

juice ½ lemon

½ red or green chilli, sliced for garnishing

Coriander leaves for garnishing

Method

Cut each chicken thigh into 8 even pieces and mix with the coconut milk, turmeric, ginger, garlic, korma paste and chilli flakes

Marinate in the fridge for 30 mins or overnight

Thread the chicken onto skewers, season with salt and pepper and grill on a barbecue over medium heat for 6 mins on each side

If using the oven, cook at 180c for 10-15 minutes, turning halfway.

Drizzle the lemon juice over the chicken and garnish with fresh chilli and coriander