Peel the red onions and divide into quarters. Remove the “root” and separate the quarters slightly. Wash the peppers and cut in half. Deseed and cut into 3 cm cubes.
Assemble the skewers by putting a piece of red onion on the skewer, followed by pepper and then a piece of chicken. Continue until each skewer has 4-5 pieces of chicken on it.
Wash the coriander and chop finely. Set to one side.
Make the marinade by mixing the oil with the ginger and garlic.
Turn the chicken sticks in the marinade and put in the refrigerator to marinate for 1 hour.
Season the chicken sticks with salt and pepper.
At the barbecue:
Prepare the barbecue for indirect heat, approx. 220°C. If using a charcoal barbecue, you will need just under half a chimney starter of lit briquettes.
Grease the grate with a little oil. Place the chicken skewers on the grate and cook over direct heat for approx. 15 minutes. Turn every 3 minutes. Cook until the core temperature of the chicken is 75°C.
When the skewers are ready, sprinkle with chopped coriander.