Yield: 12 servings
Measure | Ingredient |
---|---|
40 \N | Wooden screwers |
1½ pounds | Boneless chicken breasts |
6 \N | Shallots |
6 \N | Cloves Garlic, peeled |
¼ cup | Coconut milk |
2 tablespoons | Lemon Juice |
1 tablespoon | Brown sugar |
1 teaspoon | Coriander leaves |
½ teaspoon | Salt |
¼ teaspoon | Whole cumin seeds |
¼ teaspoon | Turmeric |
Instructions:
Soak skewers in cold water for 1 to 2 hours before grilling. Cut meat into ¾ inch pieces. Place in a medium sized bowl. Iff using variety of meat, place each in a separate bowl. In a food processor or blender whirl together shallots, garlic, coconut milk, lemon juice, sugar, coriander, salt, cumim and turmeric to form a smooth paste. Combine with meat and marinate, covered in the fridge for 1 to 2 hours. Thread onto skewers without crowding, about 4 pieces per skewer. Grill or broil until crisp and browned, but still juicy, about 3 to 6 minutes, turning to cook evenly. Serve with satay kuah sauce. Submitted By BOB SHIELLS On 10-20-94