Lemon Herbed Chicken Satay - cooking recipe

Ingredients

2 lbs boneless skinless chicken breasts
1 lemon, juice of
1 tablespoon peanut oil
2 tablespoons brown sugar
2 tablespoons soy sauce
2 cloves garlic, finely chopped
1/2 Spanish onion, grated
1 teaspoon ground cumin
1 teaspoon ground coriander
1 tablespoon freshly grated ginger
salt & freshly ground black pepper

Preparation

Remove any fat or gristle from the chicken.
Cut the chicken on the bias into 1/4-inch-thick slices.
Place the slices in a glass baking dish.
In a bowl, stir together the lemon juice, oil, brown sugar, soy sauce, garlic, onion, cumin, coriander, ginger, and salt and freshly ground black pepper.
Pour the marinade over the chicken, turning it in the sauce until it is well coated.
Cover the dish with plastic wrap and refrigerate at least 8 hours or preferably overnight.
Soak 8 10-inch bamboo skewers in cold water for 20 minutes.
Thread the chicken pieces over the skewer, pushing the meat up so that you can fit 2 to 3 pieces on each.
Carefully place the skewers on a grill grid that has been sprayed with a vegetable spray and cook through.
Arrange the skewers on a platter and serve chicken at once.