Chicken Coconut Satay Skewers

Ingredients

• 40 wooden skewers
• 1 1/2 lbs skinless boneless chicken breasts
• 6 shallots
• 6 cloves garlic, peeled
• 1/3 cup coconut milk
• 2 tablespoons lemon juice
• 1 tablespoon brown sugar
• 1 teaspoon ground coriander leaves
• 1/2 teaspoon salt
• 1/2 teaspoon ground whole cumin seed
• 1/4 teaspoon turmeric

Directions

1. 1

   Soak skewers in cold water for 1 to 2 hours before grilling.

2. 2

   Cut meat into 3/4 inch pieces.

3. 3

   Place in a medium sized bowl.

4. 4

   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.

5. 5

   Combine with meat and marinate, covered in the fridge for 1 to 2 hours.

6. 6

   Thread onto skewers without crowding, about 4 pieces per skewer.

7. 7

   Grill or broil until crisp and browned, but still juicy, about 3 to 6 minutes, turning to cook evenly.

8. 8

   (An adopted recipe.)