Preparation: 40 Minutes. Cooking: 20 Minutes
3 Chilli, finely chopped
3 Table Spoon Oil
2 small Red Onion, finely chopped
2 Table Spoon salt
6 Cloves Garlic, finely chopped
2 Table Spoon Tomato paste
150 ml/ 1/4 pint Chicken or Vegetable stock
3 Table Spoon ground Cinnamon
2 Table Spoon round Cloves
5 Table Spoon fresh Coriander, finely chopped
550g/ 1lb Chicken breast, skinned
4 Table Spoon toasted Sesame seeds
Limes, to serve.
Heat the oil in a small saucepan and cook the Chilli, Onion, salt and Garlic for 5 minutes. Add the tomato paste, stock and the spices. Simmer for 15 minutes until reduced and slightly thickened. Add Coriander and leave to cool. Cut the Chicken into long slices and weave on to skewers. Place in a Shallow dish and pour over the sauce. Leave to marinate for 30 minutes. Drain the Kebabs, reserving marinade, and cook under a preheated grill for 5 to 7 minutes or until thoroughly cooked. Remove and sprinkle with Sesame seeds. Heat the marinade sauce in a pan serve alongside the Kebabs with lime Wedges.