Thai Chicken Skewers

• 125 g natural yoghurt or 125 g Greek yogurt
• 1/2 cup chopped coriander
• 2 tablespoons fresh ginger, finely chopped
• 1 stalk lemongrass, white part finely sliced
• 2 small fresh red chilies, finely chopped
• 2 teaspoons fish sauce
• 1 teaspoon ground cumin
• 12 chicken tenderloins, trimmed, flattened
• steamed asian greens, to serve
• hoisin sauce, to serve with Asian greens
• lime wedge, to serve

1. In a bowl, combine the yoghurt, coriander, ginger, lemongrass, chilli, fish sauce and cumin.
2. Add the chicken to the bowl and toss well to coat; allow to marinate for 15 minutes in the fridge; thread the chicken onto damp (see TIPS below) skewers.
3. Heat a char-grill or pan on medium; spray with oil; cook skewers for 4-5 minutes each side until the chicken is cooked through; serve with lime wedges and steamed Asian greens.
4. TIPS: Soak the skewers in water for 20 minutes before cooking, to prevent scorching. Steam Asian greens in a steamer over gently simmering water; drain and drizzle with hoisin to serve.

natural yoghurt, chopped coriander, fresh ginger, stalk lemongrass, red chilies, fish sauce, ground cumin, chicken, asian greens, hoisin sauce, lime

Taken from www.food.com/recipe/thai-chicken-skewers-321054 (may not work)