Chicken skewers with chilli coriander paste

Chicken skewers with chilli coriander paste. Photo / Babiche Martens

Serves 4

1 tsp cumin seeds
1 1/2 cups coriander leaves, chopped
1 clove garlic, chopped
1 green chilli, chopped - seeds removed if less heat is desired
juice of one lemon
1 avocado
1/2 cup olive oil
salt to taste
600g chicken thigh meat
yoghurt and extra coriander to serve

1 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.

2 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.

3 Skewer the chicken pieces and either barbecue or grill until cooked - approximately 10 minutes. Serve with extra yoghurt, coriander and lemon.