Coconut curry chicken sticks
Photo by Tamara West
Warren Elwin's skewers are a party on a stick. Soak wooden skewers in water for a while before using to prevent them burning on the barbecue. Makes 15-30 skewers.
- For the marinade, whisk together red curry paste, ginger, lemon and juice, coconut milk, and salt and pepper.
- To marinate, cut chicken into bite-sized pieces, toss through the marinade and leave to marinate overnight (or up to 2 days).
- Skewer 3-5 pieces of chicken per skewer and cook over a hot barbecue, turning frequently to cook evenly. Season with a squeeze of lemon to serve.
Check out Warren's other recipes using skewers