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Chicken skewers with chilli coriander paste
( SERVES 4 )

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1½ cups	Fresh coriander, (chopped)
1 tsp	Cumin seeds
1 clove	Garlic, (chopped)
1	Green chilli, (chopped, seeds removed if less heat is desired)
1	Lemon, (juice of)
1	Avocado
1 to taste	Salt
½ cup	Olive oil
600 g	Chicken thighs
1 to serve	Yoghurt
1 to serve	Coriander

Roast the cumin seeds in a dry pan until lightly toasted and fragrant. Transfer to a food processor with the coriander, garlic, chilli, lemon, avocado flesh, olive oil and salt. Process until combined.
Cut the chicken into bite-sized pieces then place into a bowl and stir through the paste. Leave to marinate while soaking the skewers, which prevents them burning.
Skewer the chicken pieces and either barbecue or grill until cooked - approximately 10 minutes. Serve with extra yoghurt, coriander and lemon.