Chicken Satay Skewers With Cucumber Yogurt Sauce - cooking recipe

Ingredients

16 bamboo skewers
1 lb boneless skinless chicken breast
Marinade
1 shallot, peeled and finely chopped
2 garlic cloves, minced
1 tablespoon ginger, fresh grated
1 jalapeno, seeded and chopped
3 inches piece lemongrass, sliced
1 tablespoon canola oil
2 tablespoons cilantro, chopped
1 cup light coconut milk
1 tablespoon lime juice
1 tablespoon soy sauce
1 tablespoon turmeric
Yogurt Sauce
1/2 cup nonfat plain yogurt
1/2 cucumber, peeled, seeded and diced
2 tablespoons red onions, chopped
1 tablespoon cilantro, chopped
salt and pepper

Preparation

Soak bamboo skewars for atleast 30 minutes or overnight.
Heat oil in small saucepan. Combine shallots, garlic, ginger, lemon grass and jalepeno and saute for 5 minutes on medium low heat. Put remaining marinade ingredients in a seperate bowl and add cooked mixture. Let cool. Cut chicken breast into 16 slices (appoximately 1 oz each). Pour over chicken and refrigerate atleast 1 hour.
Meanwhile mix yogurt sauce ingredients, cover and refrigerate.
Preheat grill. Skewer each piece of chicken with one skewer. Place chicken on grill and cook 2 minutes on each side. Serve with yogurt sauce.