1. Soak the satay sticks in water for 30 minutes.
2. Combine the diced chicken with the hung yugort, freshly crushed pepper, ginge-garlic-green chilli paste, fried garlic, lemon juice and salt and mix well to ensure that the spices ang yugost coat the chicken well.
3. Cover the mixing bowl with cling film and allow it to marinate for half an hour.
4. Set function to Grill, large area and preheat the oven on Grill setting 1 (low).
5. When ready to grill, skewer the cubes of chicken onto satay sticks. Cover ends of satay sticks with small squares of foil to prevent them from burning.
6. Line the skewers on the wire track and slide into level 3 of the oven. slide a universal pan/baking tray on level 1 underneath to collect drippings.
7. Grill on a low grill setting for about 12-15 minutes, turning skewers after 8 minutes.
8. Ensurer the chicken has cooked through by piercing it with a skewer. If the juices run clear and the flesh is frim, the meat is cooked. In case it is not cooked, let it grill for another 2 minutes. The chicken will continue to cook even after the removing from oven to ensure it does not dry out.
9. Serve hot, garnished with lemon juice and onion rings.