Ingredients
½ teaspoon black pepper
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon turmeric
½ teaspoon chopped garlic
½ tablespoon brown sugar
½ tablespoon vegetable oil
½ tablespoon soy sauce
½ tablespoon lemon juice
½ teaspoon fish sauce
8 bamboo skewers
Peanut oil
Coriander (For garnish)
250g Chicken Breast
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| Reflection: It was a very fun experience and process
and it turned out very very delicious, it was one of the best dishes we have made. |
Directions
Cut chicken into 2 inch cubes. Place the chicken cubes into a large bowl
In a separate bowl add all the sauce ingredients and mix until combined
Thread each chicken cube onto a skewer, make sure to have even coverage.
Separate half the sauce mixture into another bowl, use brush to cover chicken with sauce evenly.
Baste the chicken with oil and grill on cast iron pans.
Cook for not much more than 2 minutes each side, turning fairly often to prevent unnecessary burning.
The satays are done when they have turned golden brown and crispy along the edges and the chicken has an internal temp of (75c)
Serve on plate with remaining sauce on the side, add roughly chopped coriander as a garnish
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