Grilled Satay

• 3 garlic cloves, peeled
• 3 shallots, peeled
• One 1-inch piece fresh ginger, peeled and roughly chopped
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1/2 teaspoon salt, or to taste
• 1 tablespoon palm or brown sugar
• 1 teaspoon tamarind pulp, dissolved in 2 tablespoons hot water, 2 tablespoons Tamarind Paste (page 585), dissolved in 1/4 cup hot water and strained, or 1 tablespoon Worcestershire sauce mixed with 1 tablespoon fresh lime juice
• 2 tablespoons nam pla
• 1 pound boneless, skinless chicken breast, boneless beef sirloin, or boneless pork shoulder or loin, cut into 1-inch cubes
• Fresh cilantro leaves for garnish
• Peanut Sauce (page 586) or lime wedges

1. If youre using wood (versus metal) skewers, soak them in water to cover.
2. Place the first 9 ingredients in a food processor and process until completely smooth (you can add a tablespoon or two of water if the mixture is too thick to process), stopping the machine and stirring the mixture down occasionally if necessary.
3. Combine with the meat in a large bowl and let it sit while you start a charcoal or wood fire or preheat a gas grill or broiler.
4. (You can also cover the meat and refrigerate it for up to a day.)
5. Thread the meat onto the skewers, leaving 3 inches at the end and slight gaps between the chunks.
6. Grill or broil for 3 to 4 minutes on each side, or until lightly browned all over.
7. Garnish with cilantro and serve immediately with Thai Peanut Sauce or lime wedges.

garlic, shallots, ginger, ground coriander, ground turmeric, salt, palm, tamarind pulp, chicken, cilantro, peanut sauce

Taken from www.epicurious.com/recipes/food/views/grilled-satay-385684 (may not work)