Chicken Satay Skewers with Dip

Chicken skewers:

450 g	Chicken breast meat
2.5 cm	Ginger, fresh
1	Shallot
1	Clove garlic, peeled and crushed
1 tbsp	Light soy sauce
1 tbsp	Lemon juice
1 tsp	Coriander, ground
1 tsp	Hermesetas Granulated
1/4 tsp	Chilli powder, ground

450 g Chicken breast meat 2.5 cm Ginger, fresh 1 Shallot 1 Clove garlic, peeled and crushed 1 tbsp Light soy sauce 1 tbsp Lemon juice 1 tsp Coriander, ground 1 tsp Hermesetas Granulated 1/4 tsp Chilli powder, ground

For the Sauce:

4 tbsp	Peanut butter, crunchy
2	Clove garlic, peeled and crushed
1	Shallot, peeled and finely chopped
2 tbsp	Vegetable oil
1/2 tsp	Chilli powder, ground
2 tsp	Hermesetas Granulated
a pinch of	Salt and freshly ground black pepper
1 tbsp	Lemon juice

4 tbsp Peanut butter, crunchy 2 Clove garlic, peeled and crushed 1 Shallot, peeled and finely chopped 2 tbsp Vegetable oil 1/2 tsp Chilli powder, ground 2 tsp Hermesetas Granulated a pinch of Salt and freshly ground black pepper 1 tbsp Lemon juice