1
Marinade the cubed (2cm) chicken in the olive oil for an hour. I put the wooden skewers in the basting tray with the chicken and oil on top!
2
It certainly helps the skewers to get prepared for the bbq so they don't burn! I then soak them in water before threading the diced chicken onto them.
3
Mix together the penang and coconut into a paste and add the cubed chicken and oil mixute, stir thoroughly and let marinade for at least an hour.
4
Thread the diced marinated chicken pieced (about 4 pieces per skewer).
5
BBQ on medium heat for 5 minutes on each side, or until cooked through -- ENJOY!

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Nutrition Facts
Serving Size 1 (57g) Recipe makes 15 servings The following items or measurements are not included below: panang curry paste
Calories 139
Calories from Fat 102		(73%)
Amount Per Serving		%DV
	Total Fat 11.4g	17%
	Saturated Fat 4.4g	22%
	Monounsaturated Fat 4.6g
	Polyunsaturated Fat 1.6g
	Trans Fat 0.0g
Cholesterol 30mg		10%
Sodium 35mg		1%
Potassium 91mg		2%
Total Carbohydrate 1.2g		0%
	Dietary Fiber 0.3g	1%
	Sugars 0.9g
Protein 7.9g		15%
Vitamin A 55mcg		1%
Vitamin B6 0.1mg		7%
Vitamin B12 0.1mcg		2%
Vitamin C 0mg		1%
Vitamin E 0mcg		1%
Calcium 4mg		0%
Iron 0mg		2%
detailed view... how is this calculated?

Chicken Penang Kebabs W Coconut Cream