Chicken Satay

Prepare the marinade: in a blender or mortar, pound 3 garlic cloves with ground coriander, cumin, turmeric and salt into a smooth paste. Add the juice of 1 lime, 3 tbsp soy sauce, 1 tbsp brown sugar and 2 tbsp oil, and mix until the sugar dissolves. Set aside 2 tbsp of the marinade in a separate bowl — you'll need it for basting the skewers while grilling.

Cut the boneless chicken thighs into 2-2.5 cm cubes, pour over the remaining marinade, mix thoroughly, cover and refrigerate for at least 1 hour (ideally 3-4 hours or overnight) so the meat absorbs the spices.

Soak 12 wooden skewers in cold water for 30 minutes so they don't burn on the grill.

For the peanut sauce, heat 1 tbsp oil in a pan and sauté finely chopped onion, 2 garlic cloves and chopped chili pepper for 2-3 minutes until soft. Add peanut butter, 250 ml coconut milk, 2 tbsp soy sauce, 1 tsp brown sugar and 100 ml water, stir until smooth and simmer over low heat for 8-10 minutes until the sauce thickens to the consistency of thick sour cream. Finish by stirring in the juice of half the second lime.

Thread 4-5 pieces of marinated chicken onto each prepared skewer, leaving small gaps between the pieces for even cooking.

Heat a grill, barbecue or grill pan until very hot. Grill the skewers for 3-4 minutes on each side, basting occasionally with the reserved marinade, until golden-brown and the chicken is cooked through.

Serve the skewers hot, generously drizzled with some of the warm peanut sauce, with the rest served separately in a bowl. Garnish with wedges cut from the remaining half of the lime.