Satay

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.