Name Spicy Indonesian chicken kebabs


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Spicy Indonesian chicken kebabs


  • 454 g/1 lb boned, skinned chicken breasts (24 Sins on Green)
  • juice of 1 lemon
  • 1 teaspoon salt
  • 1 garlic clove, crushed
  • 1 level tablespoon ground сoriander
  • 1 level tablespoon ground cumin
  • 1/2 teaspoon turmeric
  • 57 ml/2 fl oz canned coconut milk (5 Sins)
  • lime or lemon wedges, to serve

1. Put the chicken breasts within 2 sheets of cling film and beat with a rolling pin until quite thin. Cut each breast into 3 strips, about 2.5 cm/1 in wide. Place in a bowl and sprinkle with lemon juice.

2. Mix the salt, garlic, spices and coconut milk to a paste and pour over the chicken. Stir well to coat the chicken evenly and leave to marinate in a cool place for about 1 hour.

3. Remove the chicken from the spicy marinade and thread each piece of chicken on to a thin bamboo skewer.

4. Cook under a preheated hot grill or on a barbecue over hot coals for 10-12 minutes, until the chicken is slightly charred and golden on the outside, and thoroughly cooked inside. Turn the kebabs frequently during cooking.

5. Arrange the kebabs on a large serving plate and serve garnished with lime or lemon wedges.

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