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Title: Satay
Categories: Ethnic
Yield: 12 Servings

40 Wooden screwers
6 Shallots
1/4cCoconut milk
1tbBrown sugar
1 1/2lbBoneless chicken breasts
6 Cloves garlic, peeled
2tbLemon juice
1tsCoriander leaves
1/4tsWhole cumin seeds

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.