Step 1

Pound lemongrass to a paste with a mortar and pestle. Mix well with spices sugar and oil. Place chicken in a glass or ceramic dish, rub with paste, cover and refrigerate for 3 hours or overnight.

Step 2

Meanwhile, soak about 18 wooden skewers in boiling water for 10 minutes.

Step 3

Thread 5 chicken pieces onto each one.

Step 4

Heat a barbecue or large chargrill on medium-high heat and cook skewers, in batches, turning and constantly basting with extra oil, for 8-10 minutes until the chicken is cooked and slightly charred. Serve skewers with sauce and cucumber.