Recipe by
Campbells
35 mins
Easy
Serves 2
For the chicken, finely chop the chilli, lemon grass, ginger and garlic and crush in a pestle and mortar with the peppercorns, coriander, lime and sunflower oil to make a paste. Score each chicken piece diagonally with a sharp knife. Rub the paste into the meat with you fingers. Place in the fridge to marinate: overnight is best, but a few hours is fine. If you are planning on having a BBQ you can dice your chicken up into smaller cubes or use chicken goujons.
For the raita, mix all the ingredients together and serve in a bowl alongside the rest of the parts of the dish, arranged so that you can assemble your own sandwich as you please.
Preheat the oven to 190C. Skewer the chicken pieces with 2 skewers in each piece so that the meat can be held flat (see picture). Heat a griddle pan and lightly oil. Place the meat onto the hot griddle pan, and grill both sides until golden and you have a striped ‘char grill’ pattern on the meat. Brush with a small amount of honey and pop briefly into a hot oven until cooked through and the core temperature reaches 80C. If you are grilling make sure you have diced your chicken into smaller pieces before threading so that they will cook faster. Grill until cooked through.
Remove the skewers and serve in sandwiches, on flatbreads, in a salad, or on their own to dip in the sauce. Find your favourite way!