| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Satay | 12 | servings | |
INGREDIENTS
| 40 | Wooden screwers | |
| 1 1/2 | lb | Boneless chicken breasts |
| 6 | Shallots | |
| 6 | 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 |
INSTRUCTIONS
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. If 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. Per serving: 21 Calories (kcal); 1g Total Fat; (47% calories from fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; 91mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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