Preparation

• Cut the chicken fillets into coarse pieces.
• Peel the onion and cut it into large pieces as well.
• Put all the skewer ingredients into a food processor and blend 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 make it less sticky).
• Thread the balls onto the skewers two at a time.
• Pour a stream of oil into a hot frying pan (or on a griddle) and cook the skewers for 4 minutes over medium-high heat, turning regularly.
• Reduce the heat and continue cooking for 10 minutes over low heat, basting the skewers with the sauce and turning frequently.
• Serve with glazed carrots (using the same sauce) or basmati rice.