Satay
Satay recipe
Yield
12 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
chicken breast halves, boneless, skinless
|
|
| 6 | each |
shallots
|
*
|
| 6 | cloves |
garlic
peeled and minced |
|
| ¼ | cup |
coconut milk
|
|
| 2 | tablespoons |
lemon juice
|
|
| 1 | tablespoon |
brown sugar
|
|
| 1 | teaspoon |
cilantro
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
cumin seeds
whole |
|
| ¼ | teaspoon |
turmeric
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
chicken breast halves, boneless, skinless
|
|
| 6 | each |
shallots
|
*
|
| 6 | cloves |
garlic
peeled and minced |
|
| 59 | ml |
coconut milk
|
|
| 3E+1 | ml |
lemon juice
|
|
| 15 | ml |
brown sugar
|
|
| 5 | ml |
cilantro
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
cumin seeds
whole |
|
| 1.3 | ml |
turmeric
|
|
Directions
Cut meat into ¾ inch pieces.
Place in a medium sized bowl. If using variety of meat, place each in a separate bowl.
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.
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.
Serve with satay kuah sauce.
