Malay Chicken Skewers With Cucumber Pineapple Salsa - cooking recipe

Ingredients

1 2/3 lbs boneless chicken thighs, fat trimmed, cut into 1 inch strips
3 None shallots, cut into wedges
1 inch piece ginger, peeled and sliced
1 None red chili, halved, deseeded
1 stalk lemongrass, trimmed, chopped
1 tbsp ground coriander
1 tsp ground cumin
2 tbsp vegetable oil
None None Cucumber Pineapple Salsa
1 None small cucumber, diced
1/4 None fresh pineapple, peeled, diced
1 None red chili, finely sliced
1 None shallot, finely sliced
2 tbsp lemon juice
1 tbsp sugar
None None Cucumber strips, to serve
None None Steamed white rice, to serve

Preparation

Place chicken in a shallow dish. Combine shallots, ginger, chili, lemongrass, spices and oil in a food processor. Season to taste and process to a coarse paste. Add to chicken and toss to coat.
Meanwhile, combine all salsa ingredients and refrigerate until ready to serve.
Preheat broiler to high. Line a baking sheet with foil and spray with cooking oil spray.
Thread chicken strips on to skewers and place on prepared tray (if using wood skewers, soak for 15 minutes first). Grill for 5-10 mins, turning once, until browned and cooked through. Serve with cucumber strips, steamed rice and salsa.