Preparation

• Cut the chicken into coarse pieces.
• Peel and chop the onion into large chunks.
• Put all the skewer ingredients into the food processor and blend finely. Refrigerate for 1 hour.
• Peel and grate the ginger. Mix it with the remaining sauce ingredients.
• With the chicken mixture, form 16 meatballs by rolling them in your hands (oiled hands make it less sticky).
• Skewer 2 meatballs onto each skewer.
• Pour a drizzle of oil into a hot pan (or on the grill) and cook the skewers for 4 minutes over medium-high heat, turning regularly.
• Lower the heat and continue cooking for 10 minutes over low heat, basting the skewers with the sauce and turning frequently.
• Serve with lacquered carrots (using the same sauce) or basmati rice.