Chicken satay #1

12 servings

Ingredients

Quantity Ingredient
40 Wooden screwers
1½ pounds Boneless chicken breasts
6 Shallots
6 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

Directions

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 IAN HOARE On 10-10-94

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