Ginger, Garlic and Coconut Chicken Skewers

by Kevin Dundon

These chicken skewers are always a crowd-pleaser when I do a BBQ. The ginger marinade is perfect for the summer.

6 people 15 minutes 70 minutes

Ingredients

Preheat the barbecue to medium heat.
Place the chicken, coconut milk, lime zest, ginger, garlic and chilli powder in a large bowl. Mix to combine. Cover and refrigerate for one hour.
Prepare the coriander dressing: In a mixing bowl, combine the yogurt, coriander leaves, spring onions and lime juice. Blend using a handheld blender until smooth.
Thread the chicken, onions and green peppers onto 12 - 16 skewers.
Cook the chicken skewers for 3 – 5 minutes on each side or until lightly charred and cooked through.
Warm the pitta bread over indirect heat on the barbecue for two minutes.
Serve the chicken skewer on the pitta bread with a drizzle of the coconut and coriander dressing.