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6 Shallots
4 tablespoon Coconut Milk
1 tablespoon Brown Sugar
½ teaspoon Salt
¼ teaspoon Turmeric
1½ pound Chicken Breasts, Boneless
6 Garlic Cloves, Peeled
2 tablespoon Lemon Juice
1 teaspoon Coriander, Leaves
¼ teaspoon Cumin, Whole
Soak 40 wooden skewers in cold water for 2 hours before grilling. Cut meat into 3/4 inch pieces. In a food processor 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 hour.
Thread onto skewers without crowding, about 4 pieces per skewer. Grill or broil until crisp and browned, but still juicy, 5 minutes, turning to cook evenly. Serve with satay sauce.
4 tablespoon Coconut Milk
1 tablespoon Brown Sugar
½ teaspoon Salt
¼ teaspoon Turmeric
1½ pound Chicken Breasts, Boneless
6 Garlic Cloves, Peeled
2 tablespoon Lemon Juice
1 teaspoon Coriander, Leaves
¼ teaspoon Cumin, Whole
Soak 40 wooden skewers in cold water for 2 hours before grilling. Cut meat into 3/4 inch pieces. In a food processor 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 hour.
Thread onto skewers without crowding, about 4 pieces per skewer. Grill or broil until crisp and browned, but still juicy, 5 minutes, turning to cook evenly. Serve with satay sauce.