| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
Main dish, Oriental |
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. 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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