Ingredients

500g chicken thighs, cut into bite-sized pieces

Macadamia Satay:

1x 165ml coconut milk

3 tbsp macadamia nut butter

8 macadamia nuts, chopped finely

1/2 tsp ground turmeric

1/2 tsp ground ginger

1/2 tsp ground coriander

1.2 tsp of ground cumin

1/2 tbsp tamari 

Juice of 1 lime

Method

Soak 6 bamboo skewers in water for 5 minutes.

To make the macadamia satay, combine coconut milk, nut butter, macadamias, spices, lime juice and tamari in a jug and mix well.

Use half the satay sauce to marinate the chicken for 30 minutes, reserve the remaining sauce for serving. 

Thread chicken onto skewers, about 4 to 6 pieces, onto each skewer.

Cook over bbq on medium-high heat or frying pan medium-high heat for 3 minutes or until chicken is cooked through.

Serve with remaining sauce.