Preparation Time: 15 Minutes plus Marinating
Cooking Time: 10 Minutes
450g (1lb) skinless chicken breast fillets
10ml (2 tsp) ground coriander
10ml (2 tsp) ground cumin
½ small onion, peeled and roughly chopped
1 clove garlic, peeled
2.5cm (1 inch) piece fresh root ginger, peeled and roughly chopped
30ml (2 tbsp) lemon juice
10ml (2 tsp) paprika
2.5ml (½ tsp) chilli powder, optional
5ml (1 tsp) salt
few sprigs fresh coriander
45ml (3 tbsp) natural yogurt
1 Cut the chicken into 2.5cm (1 inch) cubes and place in a shallow dish.
2 Place the ground coriander, cumin, onion, garlic, ginger, lemon juice, paprika, chilli powder, salt and fresh coriander in the Multi-Mill. Blend together until smooth.
3 Add to the chicken with the yogurt and stir well to make sure the chicken is well coated in the marinade. Cover and refrigerate for 1-2 hours, or overnight, if time allows.
4 Thread the chicken on to either 4 wooden or metal skewers. If using wooden skewers soak in water first to prevent them burning.
5 Place under a preheated hot grill and cook for 8-10 minutes, or until the juices run clear, turning occasionally. Serve with a mixed leaf salad and rice, if wished.