Little chicken kebabs (or sosaties as they are better known as locally) are always popular at group gatherings and they are easy to make and even easier to cook.
Today's recipe calls for a little bite in the form of a chopped chilli, but it can be left out without affecting the pleasure of eating grilled chicken pieces on a stick.
Garlic doesn't really go too well with this set of ingredients so it is best left out although one’s natural inclination is to want to give chicken a kiss of garlic.
Remember to soak the wooden or bamboo skewers before grilling the chicken to prevent them from burning and giving the chicken a nasty taste.
To serve little chicken kebabs as a starter for four you need:
4-6 chicken breasts sliced into cubes
2 teaspoons freshly ground coriander (if you use the powder, use a bit less)
2 teaspoons grated fresh ginger
Optional – One red or green chilli, seeded and finely chopped
1 cup plain yoghurt
2 heaped tablespoons smooth peanut butter
Juice of one lemon
Mix together all the ingredients but not the chicken pieces.
Add the chicken pieces and mix in well.
Cover and place in a refrigerator for a couple of hours or better still, overnight.
To prepare, thread three chicken pieces on each skewer.
Place skewers under a hot grill and cook until lightly browned, but take care not to overcook.
These little kebabs can also be done on the barbeque.