Thai Recipes
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| Ingredients |
| 1 |
Skinless and boneless chicken beasts, sliced |
500 grams |
| For marinade- |
| 2 |
Garlic cloves, chopped |
2 |
| 3 |
Black pepper powder |
1 teaspoon |
| 4 |
Cumin powder |
1 teaspoon |
| 5 |
Coriander seeds powder |
1 teaspoon |
| 6 |
Soy sauce |
1 tablespoon |
| 7 |
Turmeric powder |
1/2 teaspoon |
| 8 |
Sugar |
1 tablespoon |
| 9 |
Vegetable oil |
1 tablespoon |
| 10 |
Lemon juice |
1 tablespoon |
| 11 |
Fish sauce |
1 teaspoon |
| 12 |
Bamboo skewers |
16 |
| Method |
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Mix all the ingredients of the marinade together in a large bowl and whisk
to dissolve sugar, now add chicken strips and toss to coat well, set aside for
at least 6 hours. Thread each chicken slices into the skewers, working the
skewers in and out of the meat, down the middle of the slice so that it stays
in place during grilling. Baste the chicken either with oil or coconut milk and
grill either on indoor grill or outdoor, cook until golden brown and crispy.
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| Introduction
of the dish |
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Marinated and skewered meat slow charred on gently embers
has a universal ability to unleash appetite, and satay is the skewer of choice in
all of southern Asia.
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