Chicken Coconut Satay Skewers

• 40 wooden skewers
• 1 12 lbs skinless boneless chicken breasts
• 6 shallots
• 6 cloves garlic, peeled
• 13 cup coconut milk
• 2 tablespoons lemon juice
• 1 tablespoon brown sugar
• 1 teaspoon ground coriander leaves
• 12 teaspoon salt
• 12 teaspoon ground whole cumin seed
• 14 teaspoon turmeric

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.)

wooden skewers, chicken breasts, shallots, garlic, coconut milk, lemon juice, brown sugar, ground coriander leaves, salt, cumin, turmeric

Taken from www.food.com/recipe/chicken-coconut-satay-skewers-7899 (may not work)