Grilled chicken kebab skewers marinated in fragrant Asian spices make the perfect easy canapé or light lunch.
Prep: 20 minutes, plus marinating time
Cook: 10-15 minutes
250g Onken Natural or Coconut Yogurt
1 tbsp minced fresh ginger
1 garlic clove, crushed
1 large red chilli, finely chopped
½ tsp turmeric
¼ bunch coriander, chopped (include the stalks)
1 tbsp olive oil
500g boneless chicken thighs, cut into chunks
Thai Peanut sauce:
3 tbsp Onken Natural or Coconut Yogurt
100g peanut butter
1 red chilli, finely chopped
1 tsp minced ginger
1 clove crushed garlic
2 tbsp soy sauce
3 spring onions, chopped
Juice and zest of 1 lime, plus wedges to serve
¼ bunch coriander, chopped
Wooden skewers, soaked in water
For the marinade: In a small bowl mix together the yogurt, ginger, garlic, chilli, turmeric, coriander and oil. Stir in the chicken. Cover and leave to marinate in the fridge for at least 4 hours or overnight.
For the Thai peanut sauce: Place the peanut butter, chilli, ginger, garlic, soy sauce, spring onions, lime zest and juice in a small pan. Bring to the boil stirring continuously and beat in a little water if the mixture is too thick. Set to one side.
Thread the chicken on to the skewers. Drizzle with a little oil. Heat thebarbecue or griddle pan and barbecue for 5 minutes per side or until thoroughly cooked through and golden brown.
Serve the skewers with the Thai peanut sauce, lime wedges and corianderleaves.
TIP: Make it meat-free, by swapping the chicken for large cubes of halloumi (marinate in the yogurt marinade) threaded on to skewers with chopped peppers and red onions if liked. Adjust the cooking time accordingly.