Chicken Satay
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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)