Coriander-chili grilled chicken skewers

Ingredients for 6 servings:

• 1 kg chicken meat (breast, thigh) without skin or bones
• 100 ml olive oil
• 6 cloves garlic
• 1 bunch of coriander leaves
• n. B. Salt
• n. B. Pfeffer
• n. B. Chili flakes, red
• e.g. chili sauce (bought or homemade; hot or sweet-hot; chili oil also works)
• e.g. lemon(s)

Instructions

Working time approx. 20 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 10 minutes; Total time approx. 5 hours 30 minutes

summery, tasty and healthy – can be a starter or with salad a light main meal

The quantities given are for 6 people when the skewers are served as a starter or a light main meal with side dishes. Cut the chicken into bite-sized pieces (approximately 2-3 cm cubes) and place in a bowl. Roughly chop the peeled garlic and coriander (reserve some) and puree in a blender with the olive oil. Mix this marinade into the chicken and season generously with salt and pepper. If you like it spicy, you can also add red chili flakes to the marinade. Ideally, the meat should be covered and left to marinate in the refrigerator overnight (4-5 hours is a minimum). Take the meat out of the refrigerator well in advance of grilling to warm it up. As needed/as needed, thread several chicken cubes onto a skewer (if using wooden skewers, they should be soaked in water for at least 30 minutes beforehand). Grill for about 4 minutes, then turn the skewers and grill for another 3 minutes. Brush all over with the chili sauce and continue grilling for about 1 more minute. Then remove from the grill and sprinkle with the remaining chopped coriander. Serve on a platter. Garnish with a few lemon slices, if desired. It can be served as a small snack or amuse-bouche, with some good bread and/or a salad as a starter, or even as a light meal. It’s always a hit at our parties!