| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood, Grains |
Asian |
Sauces |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Boneless, skinless, chicken breast or |
| 1 |
lb |
Butterflied large shrimp, or |
| 1 |
lb |
Beef or lamb strips or |
| 1 |
lb |
Fish fillets strips. Marinade: |
| 3 |
|
Cloves garlic, finely minced |
| 2 |
ts |
Coriander seeds, toasted& ground |
| 2 |
ts |
Cumin seeds, toasted& ground |
| 2 |
tb |
Brown sugar |
| 2 |
tb |
Fish sauce (in Asian groceries) |
| 6 |
tb |
Tamarind water (made by soaking a 2 X 2 inch sq of tamarind in about 1/2 cup of water for 30 minutes, and then using the strained liquid) |
| 2 |
tb |
Peanut oil |
INSTRUCTIONS
Holding your knife parallel to the chicken breast, cut off wide thin
slices. Cut these slices approximately 2 X 3/4 inch strips and thread them
on the skewers, leaving a handle of about 4 inches. (The skewered meat
should be as flat and thin as possible) Mix the marinade ingredients
together. Arrange the skewers in a shallow dish, handles overlapping, and
pour the marinade over the meat. Allow to stand 30 to 60 minutes, turning
from time to time. (Start your coals now). To grill the chicken, simply
cook about 1 minute on each side-do not overcook- and serve with peanut
sauce.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Some people are kind, polite, and sweet-spirited – until you try to sit in their pews.”