Categories: Sauces 
      Yield: 1 servings 
  
      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. 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.