Chicken Coconut Satay Skewers

“A different sort of satay!”
READY IN:
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  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.)

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