turmeric, ginger & lime chicken skewers

serves 4

8 boneless, skinless chicken thighs

4 limes

marinade

250 ml (9 fl oz/1 cup) coconut milk

2 teaspoons ground turmeric

2 tablespoons finely grated

fresh ginger

1 tablespoon finely chopped lemon grass, white part only

2 garlic cloves, crushed

juice of 1 lime

1 tablespoon fish sauce

2 teaspoons grated palm sugar (jaggery)

Cut the chicken into 3 cm (1¼ inch) squares. Mix all the marinade ingredients in a non-metallic bowl and add the chicken pieces. Cover and refrigerate for 2 hours.

Soak 8 bamboo skewers in cold water for 20 minutes. Thread the chicken onto the skewers. Cut the limes in half crossways.

Preheat a barbecue hotplate to medium–high heat. Cook the skewers on the hotplate for 5 minutes, then turn and cook for a further 5 minutes, or until cooked through. Cook the limes, cut side down, on the hotplate over medium–high heat for 4–5 minutes, or until caramelized. Serve the skewers with rice, along with the limes for squeezing over the chicken.