Prep Time: 20 minutes, plus at least 2 hours marinating
Cook Time: 30 minutes
Makes 20–30 sticks
1 kg (2 lb 4 oz) chicken breast
2 tablespoons ground coriander
1 tablespoon ground cumin
2 teaspoons ground turmeric
1 tablespoon each finely minced ginger and garlic
1 large onion, finely chopped
2 tablespoons sugar
4 tablespoons vegetable oil
2 teaspoons salt
To use as basting brushes: 3 stalks lemongrass, bruised at the base
- Cut the chicken into 2 cm (¾ in) cubes and flatten them a little.
- Combine all the other ingredients in a bowl then stir in the chicken, making sure all the pieces are well coated. Refrigerate the chicken for a few hours or leave overnight.
- When you are ready to cook the chicken, preheat the barbecue or grill until red hot. Thread the cubes of meat onto the presoaked bamboo skewers and press as much of the marinade onto the meat as possible.
- Grill the satay for 5 minutes per stick, turning once or twice during cooking and basting the meat often using the bruised lemongrass as a brush. Serve with satay sauce.