Chicken and Thai Coconut Skewers

 

6 skewers

• 2 chicken breasts, cut into 3 cm (1½ in.) cubes
• ½ cauliflower, cut into medium florets
• 18 cherry tomatoes

Thai coconut marinade

• 80 ml coconut milk
• 30 ml Thai basil
• Zest and juice of 2 limes
• 2 ml curry powder
• 1 clove garlic, minced
• 1 onion, chopped
• 30 ml olive oil

1. In a large bowl, combine all the marinade ingredients and stir in the chicken cubes; leave to rest in the refrigerator for a minimum of 4 hours.
2. On previously soaked wooden skewers, alternate the chicken cubes and the vegetables.
3. Cook the skewers for 12 to 14 minutes over medium heat on the barbecue grill; turn occasionally during cooking; serve with a few Thai basil leaves and a wedge of lime.

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