ZAR - Something for the weekend - Malaysian Chicken Skewers - YUM!!

This marinade is delicious - soft, sweet and fragrant. It makes quite alot so I've used about half and kept the rest for a later date.

For the chicken, use 1 kg chicken thighs cut into strips or chicken tenderloins. Once the chicken has been marinated, thread onto skewers and cook on a hot BBQ or grill pan. If possible, refrigerate and marinade the chicken overnight or at least a few hours.

I made this in a liquidiser but make sure it's pretty tough as the galangal is really hard and it takes a while to become a paste. Disclaimer: I will not take responsibility for any ruined food processor's! The original recipe from Poh's Kitchen is made using a mortar and pestle.

2 tsp cumin seeds
2 tbsp coriander seeds
4 lemongrass stems (pale inner core only), thinly sliced
1 red onion, roughly chopped
5 cm piece galangal, peeled and sliced
2 garlic cloves, roughly chopped
1 tsp turmeric
1 tbsp soy sauce
1/4 cup sunflower or peanut oil
1/4 cup brown sugar
Wedges of lime to serve

Toast the cumin and coriander seeds in a dry frypan over a medium high heat for a few minutes until beginning to smoke.

Transfer to mortar and pestle and pound to a powder. A little at a time, add the lemongrass, onion, galangal and garlic and pound to a paste. Stir in turmeric, soy, oil and sugar and 1/2 tsp salt.

Transfer the marinade to a bowl with the chicken and toss to combine. Refrigerate for as long as possible. Soak 12 skewers (maybe a few more) in water for 30 mins. Thread the chicken onto the skewers. Cook on hot BBQ or grill pan. Serve with lime wedges.