454g/1lb boned, skinned chicken breasts
juice of 1 lemon
1 tsp salt
1 garlic clove, crushed
1 level tbsp ground coriander
1 level tbsp ground cumin
½ tsp turmeric
57ml/2 floz canned coconut milk
lime or lemon wedges, to serve
1. Put the chicken breasts within 2 sheets of cling film and beat with a rolling pin until quite thin. Cut each breast into 3 strips, about 2.5cm / 1in wide. Place in a bowl and sprinkle with lemon juice.
2. Mix the salt, garlic, spices and coconut milk to a paste and pour over the chicken. Stir well to coat the chicken evenly and leave to marinate in a cool place for about 1 hour.
3. Remove the chicken from the spicy marinade and thread each piece of chicken on to a thin bamboo skewer.
4. Cook under a preheated hot grill or on a barbecue over hot coals for 10-12 minutes, until the chicken is slightly charred and golden on the outside, and throughly cooked inside. Turn the kebabs frequently during cooking.
5. Arrange the kebabs on a large serving plate and serve garnished with lime or lemon wedges.
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