I hate going to a restaurant and ordering mediocre food for astronomical prices, when I KNOW my Weber and I can do a much better job at a fraction of the cost. Thus my inspiration to make this dish, chicken satay.
The marinade is laborious if using a mortar and pestle, but I think the coarser texture of the resulting paste clings to the meat better. I've tried shortcutting using a blender, but it becomes too wet.
Clockwise: coconut milk, tumeric, brown sugar, fish sauce, cumin seeds, coriander seeds, lemongrass, garlic, tamarind, ginger, shallots, chilies.
Toast coriander and cumin seeds.
Start pounding away in the mortar and pestle, adding each dry ingredient one at a time.
Moved to a mixing bowl and added the wet ingredients, coconut milk, brown sugar, and fish sauce.
Cut chicken breasts lengthwise into 1/2" strips and marinated for about 6 hours.
This was kinda fun, I used a leftover stalk of lemongrass, crushed the bulb, and used it to baste the chicken with coconut oil while grilling. Thanks YouTube.
Time to make the skewers, definitely use gloves anytime tumeric is involved otherwise you'll end up with yellow hands. The bamboo skewers were soaked in water.
I used a chimney full of Cowboy lump under Craycort cast iron grill grates in my 18" SS OTP.
Picked up this big wood scraper from Costco for only $15, seen them elsewhere for $30+
Served with a peanut sauce and over coconut rice.
Thanks for looking.
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Weber Kettle Club mobile app
Topic: Chicken satay (Read 1486 times)
