Preparation

• Cut the chicken into coarse pieces.
• Peel the onion and cut it into large pieces as well.
• Put all the skewer ingredients in a blender and mix finely. Refrigerate for 1 hour.
• Peel and grate the ginger. Mix it with the rest of the sauce ingredients.
• With the chicken mixture, form 16 nice balls by rolling them in your hands (oiled hands help prevent sticking).
• Thread the meatballs onto the skewers in pairs.
• Pour a drizzle of olive oil (or other cooking oil) into a hot pan (or on a griddle) 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 using a brush and turning frequently.
• Serve with lacquered carrots (with the same sauce) or basmati rice.