Turmeric, ginger and lime chicken skewers

Here's a great way to use turmeric, in this zesty chicken skewers.

Credit: Tropical Gourmet

• serves

  4

• prep

  15 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 6 chicken thigh fillets
• 2 tbsp grated fresh turmeric
• 1 tbsp fresh grated ginger
• 1 tbsp fish sauce
• 2 tsp of palm sugar
• ¼ cup of coconut milk
• 3 limes
• rice cooked with turmeric, to serve

Soaking time: 20 minutes

Instructions

1. Soak 8 bamboo skewers in water for 20 minutes.
2. Cut the chicken into cubes (about 9 per thigh). Combine all ingredients except limes in a bowl. Add chicken, massage well to coat (see Note). Thread chicken on skewers.
3. Preheat a BBQ or grill plate to medium high. Cook the skewers for 5 minutes each side.
4. Cut limes in half and cook cut side down for 3 minutes or until caramelised.
5. Serve over rice that has been cooked with the addition of tumeric, and the lime halves on the side.

Note

• The chicken can be marinated in the refrigerator for a few hours, if you have time.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.