Chicken Sosaties

It's verging on braai (barbecue) season, and every time the weather is remotely nice, we're using the grill. No one seems more serious or more passionate about grilling than South Africans; it's deeply rooted in their culture. Today, I'm sharing a recipe from a friend for 'Chicken Sosaties', or chicken skewers. This dish is more typically made with lamb, but this version requires less time to marinate and still provides a bold flavored dish. It's a simple, but tasty and rewarding dish. Enjoy!

1.5 lbs boneless, skinless chicken breast
2 tbsp olive oil
4 yellow or white onions, thinly sliced
1 tbsp hot curry powder
1 tsp coriander seeds
2 cloves garlic, minced
1 tbsp brown sugar
1 c freshly squeezed lemon juice
Wooden skewers for grilling

Cut the chicken into 3/4 inch cubes and place in a deep bowl. Heat the oil in a saucepan and fry the onions until they are lightly browned. Add remaining ingredients and cook for 2 minutes over low heat, stirring constantly until the sugar is dissolved. Allow the marinade to cool, then pour over the chicken. Cover the bowl and refrigerate for 24 hours.

Soak wooden skewers for 1 hour or more. Heat your grill to medium. Remove chicken from marinade and drain excess liquid. Place chicken on the skewers, then grill for 10 minutes, turning once, until the chicken is cooked through. A classic accompaniment would be Mrs. Ball's chutney, but any chutney will do. A crisp, lemony arugula salad is nice alongside.

Serves 4