Chicken Coconut Satay Skewers

Julesong's Note:

A different sort of satay!

• Total Time: 0 mins
• Prep Time: 0 mins
• Cook Time: 0 mins

Ingredients:

Servings: 12

• 40 wooden skewers
• 1 ½ 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
• ½ teaspoon salt
• ½ teaspoon ground whole cumin seed
• ¼ teaspoon turmeric

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.)

Reviews

[TasteTester]

I made this last night for dinner and everyone loved it! The marinade ingredients were all in perfect proportion; I thought the garlic might overpower the delicate and sweet taste of the coconut milk, but it didn't. I had never made a marinade before using coconut milk so I'm really glad I tried this recipe because it's fantastic. Thanks for posting!