Satay

• 1 1/2 pounds chicken breast halves, boneless, skinless
• 6 each shallots
• 6 cloves garlic peeled and minced
• 1/4 cup coconut milk
• 2 tablespoons lemon juice
• 1 tablespoon brown sugar
• 1 teaspoon cilantro
• 1/2 teaspoon salt
• 1/4 teaspoon cumin seeds whole
• 1/4 teaspoon turmeric

1. Cut meat into 3/4 inch pieces.
2. Place in a medium sized bowl.
3. If using variety of meat, place each in a separate bowl.
4. 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.
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. Serve with satay kuah sauce.

chicken breast halves, shallots, garlic, coconut milk, lemon juice, brown sugar, cilantro, salt, cumin seeds, turmeric

Taken from recipeland.com/recipe/v/satay-46826 (may not work)