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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 x ca. 450 g | Boneless, skinless, chicken breast or |
| 1 x ca. 450 g | Butterflied large shrimp, or |
| 1 x ca. 450 g | Beef or lamb strips or |
| 1 x ca. 450 g | Fish fillets strips. Marinade: |
| 3 | Cloves Garlic finely minced |
| 2 Teelöffel | Coriander seeds, toasted& ground |
| 2 Teelöffel | Cumin seeds, toasted& ground |
| 2 Esslöffel | brown sugar |
| 2 Esslöffel | Fish sauce (in Asian groceries) |
| 6 Esslöffel | 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 Esslöffel | peanut oil |
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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. 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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