With a pestle and mortar, grind the garlic, chilli, cumin, turmeric, coriander, salt and black pepper and olive oil to a paste.
In a mixing bowl, add the chicken and coriander paste, rub it all over and refrigerate for 30 minutes.
After marinating, skewer pieces of chicken, onion and pepper and cook on a hot grill for until cooked. Serve with relish and a starch of your choice.Recipe reprinted with permission of Anina's Recipes. To see more recipes, please click here.
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