Ingredients

40 wooden skewers
1-1/2 lb. boneless chicken breasts
6 shallots
6 cloves garlic, peeled
1/4 C. coconut milk
2 Tbsp. lemon juice
1 Tbsp. brown sugar
1 tsp. coriander leaves
1/2 tsp. salt
1/4 tsp. whole cumin seeds
1/4 tsp. turmeric

Cooking 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, cumin 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 juicy, for about 3 to 6 minutes, turning to cook evenly. Serve with satay kuah sauce.
 
 
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