Afghan chicken skewer kabob
Cook these flavourful chicken skewers on a barbecue or under the grill. Served with naan or flatbreads, onions, tomatoes, chutney and garlic yogurt
Combine the chillies, coriander, garlic and lemon juice in a bowl. Tip into a food processor along with the sugar, vinegar and ¾ tsp salt. Blitz to a thin paste (like mint sauce). Tip into a bowl. Cover and chill until needed. Will keep chilled for up to three days.