Chicken Satay

Ingredients

1/8 cup chopped garlic
1/8 cup chopped lemongrass
1/8 cup chopped ginger
1 ¾ cup chopped white onion
2 cups water
2 tsp salt
250 gm dark brown sugar
1 ½ tsp ground turmeric
900 gm chicken breasts, cut into 1x1-inch pieces and about 1/4 inch thick
40 6" bamboo skewers
1 stalk lemon grass
½ tsp coriander seeds
½ tsp fennel seeds
½ tsp cumin seeds

Serves 20 as an appetiser
Serve with Coconut Peanut Sauce

Directions

Put the garlic, lemongrass, ginger and onions in a blender, add 2 cups of water, and blend on high speed for about 1 minute. Pour the blended ingredients in a large container. Stir in the salt, dark brown sugar and turmeric.

Grind all the spices in a coffee grinder and stir in to the onion mixture. Add in the chicken and coat with the marinade. Marinate in the refrigerator overnight.

Soak the bamboo skewers in water for 15 minutes. Skewer three pieces of meat on each. Set aside.

Heat a gas or charcoal grill to medium heat.

Pound the white part of the lemongrass stalk with the back of a knife to make it resemble a brush. Dip the lemongrass "brush" in the peanut sauce oil and brush both sides of the skewers. Grill the skewers, flipping once, until cooked through. This will take 2 to 4 minutes.