Ingredients
- 1 pound skinless, boneless breast of chicken
- 2 teaspoons ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon ground dried fennel
- ½ teaspoon ground black pepper
- 1 teaspoon turmeric
- 1 3-inch length fresh lemon grass, trimmed and cut crosswise into 1/4-inch pieces, about 2 tablespoons, or use 1 teaspoon lemon grass powder
- 3 tablespoons coarsely chopped shallots
- 1 ½ teaspoons finely minced garlic
- ½ cup water
- 2 tablespoon sugar
- Salt to taste if desired
- ½ teaspoon Worcestershire sauce
- 3 tablespoons corn, peanut or vegetable oil
- 3 tablespoons coconut cream or milk Satay sauce (see recipe)
- Nutritional Information
Nutritional analysis per serving (6 servings)
218 calories; 14 grams fat; 5 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 7 grams carbohydrates; 0 grams dietary fiber; 4 grams sugars; 14 grams protein; 56 milligrams cholesterol; 61 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 servings
Preparation
- Put 30 to 36 wooden skewers in bowl or other container and add cold water to cover. Let soak one hour or longer.
- Preheat charcoal grill or kitchen broiler.
- Cut chicken meat into 1/2-inch cubes. There should be about 2 1/2 cups. Put cubes in a bowl.
- Sprinkle chicken with coriander, cumin, fennel, pepper and turmeric. Set aside.
- Put pieces of fresh lemon grass or lemon grass powder, shallots, garlic and water in the container of an electric blender and blend thoroughly.
- Pour and scrape this mixture over the chicken and mix together with the fingers. Add sugar, salt and Worcestershire sauce and blend. Set aside for one hour.
- Add one tablespoon of the oil and blend well.
- Drain skewers and thread 4 to 6 pieces of chicken, arranging them quite close together, on each skewer.
- Blend remaining 2 tablespoons oil and coconut cream or milk.
- Arrange skewered chicken on charcoal grill or under broiler. Cook 4 to 6 minutes, depending on whether the chicken is to be medium cooked or well done. Turn skewers so that the pieces cook evenly. As chicken cooks, brush generously with oil-coconut oil mixture. Serve with satay sauce as a dip. Serve neatly trimmed pieces of onion and cucumber on the side as accompaniment.
Dining and Cooking