Chicken skewers with chilli coriander paste
- 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.