Chicken Coconut Satay Skewers

Ingredients

• Servings: 12
• 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

Recipe

• 1 soak skewers in cold water for 1 to 2 hours before grilling.
• 2 cut meat into 3/4 inch pieces.
• 3 place in a medium sized bowl.
• 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 combine with meat and marinate, covered in the fridge for 1 to 2 hours.
• 6 thread onto skewers without crowding, about 4 pieces per skewer.
• 7 grill or broil until crisp and browned, but still juicy, about 3 to 6 minutes, turning to cook evenly.
• 8 (an adopted recipe.)