2 small red birds eye chillies, (seeds in) roughly chopped
2 tbs grated palm sugar or brown sugar
2 large limes, juiced
1/4 cup fish sauce
1/4 cup tap water
24 medium button mushrooms, trimmed
3 chicken breast fillets, trimmed, cut into 2.5cm pieces
24 kaffir lime leaves, optional
2 limes, cut into wedges
1Combine garlic, chillies, sugar and 1/3 cup of lime juice in a small food processor. Process until well combined. Pour into a jug. Add fish sauce and water. Stir to combine.
2Place the mushrooms and chicken in separate bowls. Pour 1/4 cup marinade over the mushrooms and 1/4 cup over the chicken. Cover and refrigerate for 30-60 minutes.
3Thread the chicken, lime leaves, mushrooms and lime wedge alternately onto skewers.
4Preheat barbecue plate on medium-high. Lightly grease the plate and cook skewers, basting with a little of the remaining marinade, 5-8 minutes, turning until cooked through. Serve with remaining marinade as dipping sauce.
Tip: Add a tossed garden salad and steamed jasmine rice for a well-balanced meal.