Vietnamese Sate

• 2 teaspoons coriander seed
• 2 teaspoons cumin seed
• 4 garlic cloves, smashed
• 2 tablespoons brown sugar
• 2 tablespoons Vietnamese fish sauce
• 4 tablespoons tamarind paste
• 2 tablespoons peanut oil
• 2 chicken breasts, cut in 3/4-inch strips

1. Preheat oven to 350 degrees and preheat a charcoal grill.
2. Toast the coriander and cumin seeds in the oven for 15 minutes and grind them to a fine powder.
3. Do not do this ahead of time, as the spices lose their flavor quickly.
4. In a flat dish, combine the powdered seeds with the garlic cloves, sugar and fish sauce to make a marinade.
5. Place the tamarind paste in a bowl, cover with hot water and stir to dissolve.
6. Strain through a fine mesh strainer.
7. Add 6 tablespoons of the resulting liquid to the marinade and reserve the rest for future use.
8. Add the peanut oil.
9. Soak 12 bamboo skewers in water and drain or use 12 metal skewers.
10. Thread the chicken strips onto the skewers and place in the marinade for 30 minutes, turning frequently.
11. Drain and grill the chicken over charcoal.
12. Serve alone or with Vietnamese dipping sauce (see recipe).
13. This marinade is also very good for pork, beef and game.

coriander seed, cumin, garlic, brown sugar, fish sauce, tamarind paste, peanut oil, chicken breasts

Taken from cooking.nytimes.com/recipes/9844 (may not work)