1. Soak skewers in cold water for 1 to 2 hours before grilling. 2. Cut meat into 3/4 inch pieces. 3. Place in a medium sized bowl. 4. In a food processor or blender whirl together shallots, garlic, coconut milk, lemon juice, sugar, coriander, salt, cumin and turmeric to form a smooth paste. 5. Combine with meat and marinate, covered in the fridge for 1 to 2 hours. 6. Thread onto skewers without crowding, about 4 pieces per skewer. 7. Grill or broil until crisp and browned, but still juicy, about 3 to 6 minutes, turning to cook evenly. 8. (An adopted recipe.) ---------------------------------------------------------------------------
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