40 ea Wooden screwers 1 1/2 lb Boneless chicken breasts
6 ea Shallots 6 ea Cloves garlic, peeled
1/4 c Coconut milk 2 tb Lemon juice
1 tb Brown sugar 1 ts Coriander leaves
1/2 ts Salt 1/4 ts Whole cumin seeds
1/4 ts Turmeric
Soak skewers in cold water for 1 to 2 hours before grilling. Cut meat into
3/4 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.
