Soak skewers in cold water for 1 to 2 hours before grilling. Cut meat
into 3/4 inch pieces. Place in a medium sized bowl. Iff using variety of
meat, place each in a separate bowl. In a food processor or blender whirl
together shallots, garlic, coconut milk, lemon juice, sugar, coriander,
salt, cumim and turmeric to form a smooth paste. Combine with meat and
marinate, covered in the fridge for 1 to 2 hours. Thread onto skewers
without crowding, about 4 pieces per skewer. Grill or broil until crisp
and browned, but still juicy, about 3 to 6 minutes, turning to cook
evenly. Serve with satay kuah sauce.

Stichworte: Main dish, Thai