Cut the chicken breast into 2-3cm (about 1 inch) cubes for even cooking.

Finely chop the fresh coriander for added freshness.

Peel the garlic and mash it into a paste, using a pinch of salt to help.

Grate the ginger and combine it with the coriander, garlic, and all remaining marinade ingredients.

Mix well, then add the chicken cubes, ensuring they’re well coated. Cover and marinate for at least 4 hours (up to 24 hours for maximum flavor).

If using bamboo skewers, soak them in water for half an hour to prevent burning.

Preheat your grill to its hottest setting. Place the kebabs beneath the grill.

Cook for 15-18 minutes, flipping halfway through, until the internal temperature reaches 73°C (165°F).

Optionally, enhance the char with a quick blow torch blast for that authentic grilled flavor.

For air frying, preheat to 200°C (400°F) and cook for 12-16 minutes.

If baking, preheat the oven to 220°C (450°F) or 200°C (400°F), and bake for 15-20 minutes on a wire rack placed over a baking tray.

For barbecuing, use direct heat for searing followed by indirect heat for cooking through.