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Ingredients Jump to Instructions ↓

  1. 40 Wooden screwers

  2. 1 1/2 lbs 681g / 24oz Boneless chicken breasts

  3. 6 Shallots

  4. 6 Garlic - peeled

  5. 1/4 cup 59ml Coconut milk

  6. 2 tablespoons 30ml Lemon juice

  7. 1 tablespoon 15ml Brown sugar

  8. 1 teaspoon 5ml Coriander leaves

  9. 1/2 teaspoon 2 1/2ml Salt

  10. 1/4 teaspoon 1 1/3ml Whole cumin seeds

  11. 1/4 teaspoon 1 1/3ml Turmeric

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. Serve with satay kuah sauce.

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