In my mind a summer BBQ is synonymous with easy and relaxed entertaining. I can’t think of an easier way to feed a crowd than grilled chicken skewers. The secret to a tender, juicy, succulent chicken skewer? Use thigh fillets and prepare them in advance. They take almost no time to cook and will be ready in minutes on a hot grill. Chances are if you are hosting a stereotypical Australian get together, the blokes will congregate around the BBQ anyway. Eager to show off their skills on the grill. All that’s left to do is hand the chicken skewers around on platters. True finger food. Don’t forget the serviettes.

Grilled Chicken Skewers with an Asian Inspired Marinade

Makes 36  

12 skinless chicken thigh fillets, each cut into three strips lengthwise
1 packet wooden skewers

For the marinade
1/3 bunch fresh coriander, stems and stalks roughly chopped
1/4 cup minced lemongrass , fresh or frozen
2 shallots sliced
3 cloves garlic
2 fresh red chilies, sliced,
Grated zest of 2 limes
juice of 1 lime
1 thumb-size piece ginger, thinly sliced
1/2 teaspoon turmeric powder
2 teaspoons cumin powder
3 tablespoons dark soy sauce
4 tablespoons fish sauce
3 tablespoons palm sugar, grated
2 tablespoons vegetable oil

SOAK wooden skewers in water for at least 30 minutes while you prepare the meat. This will prevent them from burning.
PLACE all marinade ingredients into the bowl of a food processor. Pulse until mixture forms a smooth paste.
CHECK the seasoning. The marinade should be sour, sweet, salty and spicy. Adjust as necessary using lime juice, sugar, fish sauce and chilli.
POUR the marinade over the chicken strips and stir well to combine. Allow chicken to marinate in the refrigerator in a ceramic or glass bowl for at least 1 hour. Overnight is best.
WHEN ready to cook, thread each chicken strip  onto a wooden skewer, weaving in and out as if you’re sewing.
GRILL on a hot BBQ in batches until skewers are nicely charred on both sides.
SERVE with fresh wedges of lemon or lime.