| Servings | serves |
Ingredients
- 1 kg Chicken Thigh Fillets or Chuck Steak, cut into pieces the size of first 2 notches of pinky finger
Marinade
- 2 tablespoons Coriander Seeds
- 1 tablespoon Cumin Seeds ground
- 5 Shallot chopped
- 2 clove Garlic Cloves sliced
- 1 teaspoon Turmeric ground
- 4 stalks Lemongrass sliced finely
- 1 cm Galangal chopped
- 4 tablespoons Brown Sugar
- 1 ½ teaspoon Salt
- ¼ teaspoon Soy Sauce
- 4 tablespoons Oil
Ingredients
Marinade
| |
Instructions
- In a small fry pan dry toast coriander and cumin seeds on medium to high heat, until fragrant and just beginning to smoke. Grind in electric spice ginder or pound with a mortar and pestle, to a powder. Set aside.
- In a mini food processor, blitz shallots, garlic, turmeric (if using fresh), lemongrass and galangal, in small batches or pound thoroughly with a mortar and pestle, to a fine paste. Add toasted, ground coriander and cumin to the wet spice paste and stir to incorporate.
- Tip all the meat and marinade into a snaplock bag. Jiggle around ensuring to coat every piece of meat with the marinade, push all the air out and seal. Refrigerate for at least 5 hours or overnight.
- Following the length of each piece of meat, pierce evenly through the centre making sure each piece is sitting flatly. Thread about 3-4 pieces onto each skewer. Grill over coals or on a barbeque briefly on each side to ensure you have moist, tender meat.
Share this Recipe