Southeast Asian Chicken Saté Recipe

Credit: iStockphoto.com/Torsakarin

Preparation time: 20 minutes; 1 hour marinating time

Cooking time: 10 minutes

Spice meter: Moderately spiced to hot and spicy

1-1/2 pounds boneless chicken breasts, cut into thin strips or cubed

3 tablespoons unsweetened coconut milk or plain yogurt

1 tablespoon fresh lime or lemon juice

1 plump clove garlic, pressed or minced

2 stalks fresh lemon grass, thinly sliced, or 2 to 3 tablespoons dried

1 teaspoon ground coriander

3/4 teaspoon ground cumin

1/2 teaspoon cayenne or ground chile pepper powder

1. Cut the chicken into 1 to 1-1/2 inch strips.

2. In a shallow dish, combine all the ingredients except the chicken and stir to mix. Add the chicken to the marinade and toss to coat evenly. Cover and marinate in the refrigerator for 1 hour, turning the chicken once or twice.

3. Remove the chicken from the marinade. Reserve the marinade for basting. Thread the chicken onto 8 skewers.

4. Preheat the grill or broiler. Grill or broil, basting with some of the marinade and turning the skewers occasionally, until the chicken is cooked through, about 7 to 10 minutes.

Unsweetened coconut milk is available canned. Cover and refrigerate any leftovers.