Prepare the tamarind water by soaking a 2 x 2 inch square of tamarind in about 1/2 cup of water for 30 minutes; reserve 6 tablespoons of the strained liquid.
- 1 pound boneless, skinless, chicken breast or beef or pork, thinly sliced into 1" by 4-5" strips; or butterflied large shrimp
- 3 cloves garlic, finely minced
- 2 teaspoons coriander seeds, toasted and ground
- 2 teaspoons cumin seeds, toasted and ground
- 2 tablespoons brown sugar
- 2 tablespoons fish sauce (widely available in Asian markets)
- 6 tablepsoons tamarind water
- 2 tablespoons peanut oil
- Peanut sauce
Holding your knife parallel to the chicken breast, cut off wide thin slices. Cut these slices into approximately 1 by 4 inch strips and thread them on the skewers, leaving a handle of about 4 inches. (The skewered meat should be as flat and thin as possible).
Mix the remaining ingredients together for the marinade. Arrange the skewers in a shallow dish, handles overlapping, and pour the marinade over the meat. Allow to stand 30 to 60 minutes, turning from time to time. (Start your coals now). To grill the chicken, simply cook about 1 minute on each side (do not overcook) and serve with peanut sauce.
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Chuck Taggart (e-mail chuck)