- Mix together the coconut milk, juice and zest of lime, fish sauce and spices in a bowl.
- Stir in the cubed chicken and leave to marinate in the refrigerator for 30 minutes - 1 hour.
- Thread pieces of the marinated chicken onto each skewer (or lemongrass stem, if using), alternating them with a piece of pepper and mushroom.
- Brush the skewers with any leftover marinade and place under a grill for 25-30 minutes or until cooked through, turning the skewers now and again so that they are evenly cooked. Serve with quarters of lime and boiled rice or salad.