Chicken Skewers

For the marinade, peel and finely dice the garlic and ginger. Mix with the coconut milk. Rinse and cut the lemongrass into fine rings (except for the woody end) and add to the coconut milk along with lime juice, sesame oil, soy sauce, turmeric and cumin.

Wash and pat the chicken breasts dry. Cut lengthwise into thin strips. Place the chicken strips into a bowl with the marinade. Cover and cool for at least 2 hours.

Place the wooden skewers in cold water for 30 minutes. (This is to prevent the skewers from burning when grilling.)

Preheat the oven to grill.

Drain the marinated meat strips and thread onto the skewers. Place the chicken skewers on an oiled grill grate. Place the grate on a baking sheet and broil on the top rail in the oven for 6-8 minutes. Turn once to let the skewers brown evenly.