Description
Spicy but not too spicy! Great for a holiday get-together or a summer BBQ. A favorite in my family, from youngest to oldest. Serve traditionally with spicy Javanese or Thai peanut sauce.
Ingredients
- 3 Shallots, Sliced
- 3 cloves Garlic, Sliced
- 3 Tablespoons Vegetable Oil
- 1 Lemongrass, Bulb End, Sliced
- 2 Tablespoons Coriander Seeds
- 2 Tablespoons Brown Sugar
- 1 Tablespoon Fresh Grated Ginger
- 1 Tablespoon Fennel Seeds
- 1 Tablespoon Ground Cumin
- 1 Tablespoon Tamarind Juice
- 1 Thai Red Chili, Seeds Removed
- 1 teaspoon Ground Turmeric
- 1 teaspoon Salt
- 2 pounds Skinless Chicken Breasts, Sliced In Strips
Preparation
Grind together all ingredients except the chicken. The ground mixture does not have to be perfectly smooth. This is the marinade.
In a large Ziploc bag, put in the marinade and chicken strips. Seal the bag. Using your hands, squish the marinade into the chicken (through the bag), coating all pieces. Let chill in fridge for at least 6 hours.
Thread chicken onto skewers and grill on medium heat for 10 minutes. This makes approximately 35 satay skewers. This goes nice with Javanese or Thai style peanut dipping sauce. Complete this as a meal with steamed rice and a salad. This would also make nice holiday party appetizers—just make them with smaller skewers.
My husband is from Singapore. We miss the food of Singapore and are always aspiring to recreate it at home. This recipe is the result of our recollections, taste-testing, my husband’s knowledge, and reading over many recipes shared by others.
