Yield: 12 Servings
|40|| ||Wooden screwers|
|1 1/2||lb||Boneless chicken breasts|
|6|| ||Cloves garlic, peeled|
|1/4||ts||Whole 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.