2cmthickest part Galangal (peeled, thinly sliced and chopped)
2stalks Lemongrass - thinly sliced (white part only)*Don't discard the remaining part of the lemongrass as you can turn it into a brush for the BBQ
4clovesGarlicpeeled and sliced
5Red Shallotspeeled and sliced
2Tbsground Cumin(we ran out of cumin so we used black cumin/Nigella seeds instead)
To start, if you are using whole coriander seeds or whole cumin, dry-roast them in a pan until fragrant. Grind in an electric spice/coffee grinder and set aside.
Using a food processor, blitz the galangal, lemongrass, shallots and garlic well. Remove into a large metal or glass bowl.
Stir in the brown sugar, turmeric, ground coriander and cumin until a wet paste is formed.
Add in the chicken pieces and mix thoroughly with the spice paste. Cover the bowl with cling wrap.
Set aside in the refrigerator for at least 5 hours or overnight.
When the meat is ready, pierce about 3-4 pieces of meat (through the centre) onto each skewer. Depending on how you have cut the pieces of the chicken and/or how generous you are with each skewer, you could end up with 25-30 skewers.
Once all the meat have been skewered, fire up your Heat Beads® Briquettes in the Heat Beads® BBQ Starter Chimney with Heat Beads® Chimney Booster.
Once the Briquettes are ready, transfer them into your Kettle BBQ.
Lay out the skewers in a row.
[Optional] Dip your lemongrass brush into a mixture of oil and a small amount of honey and lightly brush over the satay skewers to keep them moist.
Once the meat is cooked, removed from BBQ and serve immediately with cucumber and red onions.
Recipe adapted from Poh's Kitchen Malaysian Chicken Satay recipe