800 g (1 3/4 lb) boneless, skinless chicken thighs, cut into bite-sized pieces
30 g (1 oz) chopped coriander
30 g (1 oz) chopped mint leaves
1 teaspoon coarse black pepper
juice of 2 lemons
1 teaspoon light muscovado sugar
2 teaspoons peeled and finely grated fresh root ginger
2 garlic cloves, crushed
200 ml (7 fl oz) natural yogurt
lemon wedges, to serve
125 ml (4 fl oz) rice or wine vinegar
2 tablespoons caster sugar
1 red chilli, finely diced
1/2 red onion, finely diced
6 tablespoons finely diced cucumber
Put the chicken in a shallow non-reactive bowl. Put the herbs, pepper, lemon juice, sugar, ginger, garlic and yogurt in a food processor or blender and blend until smooth. Pour the mixture over the chicken and toss to coat evenly, then cover and leave to marinate for 10–15 minutes.
Meanwhile, make the dip. Heat the vinegar and sugar in a small saucepan until the sugar has dissolved, then increase the heat and boil for 3 minutes until slightly syrupy. Remove from the heat and stir in the red chilli and red onion. Leave to cool. When cool, stir in the cucumber and set aside.
Thread the chicken on to 12 metal skewers, then cook under a preheated medium-hot grill for 4–5 minutes on each side or until cooked through.
Transfer the skewers on to 4 serving plates and drizzle over a little of the dip. Serve with the remaining dip and lemon wedges to squeeze over.