Chicken Satay Skewers With Cucumber Yogurt Sauce |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is great with Peanut Noodle Salad. It's refreshing and a nice change of pace from your average grilled chicken. If you don't have bamboo skewers, don't worry... I don't use them half the time either. Just grill chicken and enjoy. Ingredients:
16 bamboo skewers |
1 lb boneless skinless chicken breast |
1 shallot, peeled and finely chopped |
2 garlic cloves, minced |
1 tablespoon ginger, fresh grated |
1 jalapeno, seeded and chopped |
3 inches piece lemongrass, sliced |
1 tablespoon canola oil |
2 tablespoons cilantro, chopped |
1 cup light coconut milk |
1 tablespoon lime juice |
1 tablespoon soy sauce |
1 tablespoon turmeric |
1/2 cup nonfat plain yogurt |
1/2 cucumber, peeled, seeded and diced |
2 tablespoons red onions, chopped |
1 tablespoon cilantro, chopped |
salt and pepper |
Directions:
1. Soak bamboo skewars for atleast 30 minutes or overnight.
2. Heat oil in small saucepan. Combine shallots, garlic, ginger, lemon grass and jalepeno and saute for 5 minutes on medium low heat. Put remaining marinade ingredients in a seperate bowl and add cooked mixture. Let cool. Cut chicken breast into 16 slices (appoximately 1 oz each). Pour over chicken and refrigerate atleast 1 hour.
3. Meanwhile mix yogurt sauce ingredients, cover and refrigerate.
4. Preheat grill. Skewer each piece of chicken with one skewer. Place chicken on grill and cook 2 minutes on each side. Serve with yogurt sauce.
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