|15.00 ml||garlic — cloves, crushed|
|500.00 g||chicken breast fillets — boneless|
|3.00 ml||cumin — ground|
|65.00 ml||fresh chillies — 573|
|3.00 ml||coriander — ground|
|30.00 ml||lemon juice|
|30.00 ml||yoghurt — natural|
|65.00 ml||Worcestershire sauce|
In a bowl, mix together all the ingredients, add chicken strips, cover and leave in the fridge overnight.
Soak bamboo skewers in water to prevent them from burning.
Thread chicken strips (in a concertina pattern) on the wooden skewers.
Braai on open fire or on a hot griddle for 10 minutes, turning once or
Garnish with chopped parsley.