1 lb Boneless, skinless, chicken
-breast or 1 lb Butterflied large shrimp,
-or 1 lb Beef or lamb strips or
1 lb Fish fillets strips.
-Marinade: 3 Cloves garlic, finely
-minced 2 ts Coriander seeds, toasted&
-ground 2 ts Cumin seeds, toasted&
-ground 2 tb Brown sugar
2 tb Fish sauce (in Asian
-groceries) 6 tb Tamarind water
-(made by soaking a 2 X 2 -inch sq of tamarind -in about 1/2 cup of water -for 30 minutes, -and then using the -strained liquid) 2 tb Peanut oil
Holding your knife parallel to the chicken breast, cut off wide thin slices. Cut these slices approximately 2 X 3/4 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 marinade ingredients together. Arrange the skewers in a shallow dish, handles overlapping, and pour the marinade over the meat. Al
low 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.