1kg chicken thighs, cut into chunks
½ bottle Balinese Coconut Turmeric Marinade, plus ¼ cup extra for basting (you can also make my from scratch version here)
3 small red onions, cut into wedges
2 capsicums, deseeded and cut into bite-sized pieces
16 large skewers
vegetable oil for grilling
coriander leaves to serve
Quick pickle salad:
1 carrot, cut into matchsticks
1 cucumber, thinly silced
2 tbsp sugar
2 tbsp rice vinegar
1 tsp sea salt
To make the quick pickle salad, combine the ingredients in a large bowl. Mix well with your hands. Set aside while you assemble and cook the skewers. Salad can be kept in the fridge for 2-3 days.
Combine the chicken thighs with ½ the bottle of the Balinese Coconut Turmeric Marinade. Thread the chicken, onion and capsicum onto the skewers.
Preheat oven to 180°C/356°F.
Heat a grill plate, outdoor barbecue or large non-stick frying pan over high heat. Brush with the oil. Then cook skewers for 3-4 minutes each side or until both sides have some good colour. Brush with extra marinade as the skewers cook. Skewers don’t need to be completely cooked at this point. Transfer to a baking tray and finish cooking in the oven for 10-15 minutes or until cooked through.
Serve skewers with quick pickle salad. Sprinkle over coriander leaves.