Thai Chicken Skewers - cooking recipe

Ingredients

125 g natural yoghurt or 125 g Greek yogurt
1/2 cup chopped coriander
2 tablespoons fresh ginger, finely chopped
1 stalk lemongrass, white part finely sliced
2 small fresh red chilies, finely chopped
2 teaspoons fish sauce
1 teaspoon ground cumin
12 chicken tenderloins, trimmed, flattened
steamed asian greens, to serve
hoisin sauce, to serve with Asian greens
lime wedge, to serve

Preparation

In a bowl, combine the yoghurt, coriander, ginger, lemongrass, chilli, fish sauce and cumin.
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.
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.
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.