1 garlic clove, minced 1-1/2 Tablespoons cumin 1-1/2 teaspoons chili powder 1-1/2 teaspoons coriander 3/4 teaspoons paprika 1/2 cup coconut milk 3/4 teaspoons gf brown sugar 1/2 teaspoon salt 2 skinless, boneless chicken breasts Vegetable oil Freshly ground black pepper
Combine garlic, cumin, chili powder, coriander, paprika, coconut mil, brown sugar, and salt in a bowl. Set aside.
Slice chicken breasts into thin strips. Skewer chicken onto bamboo skewers (previously soaked, to prevent burning). Place skewers in a shallow dish and pour the marinade over the top. Cover and refrigerate for at least 3 hours or overnight.
Prepare grill. Grill skewers, turning until browned on all sides and cooked through, about 5 minutes. Remove from grill and sprinkle with freshly ground black pepper. Serve immediately.
Remember to soak bamboo skewers in water for at least 30 minutes prior to using. This will prevent them from burning.