Thai Satay (Chicken, Beef or Pork)
1/2 tsp turmeric
1 tsp sugar
1 lb chicken, beef or pork
1 pinch ground pepper
1/2 tsp ground cumin
1/2 cup unsweetened coconut milk
bamboo skewers
Soak bamboo skewers for at least half an hour to keep the ends from burning when being grilled. Slice the meat into thin strips (about 1/4-inch thick and 1 – 2 inches wide) that will fit onto the skewers.
In a non-reactive bowl, combine all other ingredients and add the sliced meat and mix well to coat. Cover with plastic wrap and marinate in the refrigerator for 1 hour to overnight.
Thread the meat onto the soaked bamboo skewers. Grill over medium-high heat (white ash coals, not flaming) or cook on a hot ridged griddle, about 2 minutes per side or until done. Do not overcook.
Serve with Thai Peanut Sauce.
1 tsp sugar
1 lb chicken, beef or pork
1 pinch ground pepper
1/2 tsp ground cumin
1/2 cup unsweetened coconut milk
bamboo skewers
Soak bamboo skewers for at least half an hour to keep the ends from burning when being grilled. Slice the meat into thin strips (about 1/4-inch thick and 1 – 2 inches wide) that will fit onto the skewers.
In a non-reactive bowl, combine all other ingredients and add the sliced meat and mix well to coat. Cover with plastic wrap and marinate in the refrigerator for 1 hour to overnight.
Thread the meat onto the soaked bamboo skewers. Grill over medium-high heat (white ash coals, not flaming) or cook on a hot ridged griddle, about 2 minutes per side or until done. Do not overcook.
Serve with Thai Peanut Sauce.
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