1. In a bowl, combine the yoghurt, coriander, ginger, lemongrass, chilli, fish sauce and cumin. 2. Add the chicken to the bowl and toss well to coat; allow to marinate for 15 minutes in the fridge; thread the chicken onto damp (see TIPS below) skewers. 3. Heat a char-grill or pan on medium; spray with oil; cook skewers for 4-5 minutes each side until the chicken is cooked through; serve with lime wedges and steamed Asian greens. 4. TIPS: Soak the skewers in water for 20 minutes before cooking, to prevent scorching. Steam Asian greens in a steamer over gently simmering water; drain and drizzle with hoisin to serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
