12 Pre soaked bamboo skewers (soak for at least 10 minutes)
1/3 cup SIMPLY STIRRED LEMONGRASS, LIME & CHILLI MARINADE
1/3 cup coconut milk
3 garlc cloves - crushed
750g green king prawns - peeled with tails intact or 500g chicken breast fillets - cut into strips.
Lime wedges, fresh coriander leaves and steamed rice to serve.
Combine coconut milk and SIMPLY STIRRED LEMONGRASS, LIME & CHILLI MARINADE and crushed garlic in a shallow dish.
Put 2 tbls of this mixture aside for later.
Add your choice of prawns or chicken to the marinade, toss to coat, cover and stand in fridge for at least 2-3 hours.
Preheat BBQ plate or chargrill on medium - high heat.
Remove chicken or prawns from fridge and drain away the marinade mixture.
Thread meat onto skewers and cook for 2-3 minutes on each side or until prawns are pink or chicken is white, brushing your reserved marinade mix over as you cook.
Serve with lime wedges, coriander and rice.