A saté (or satay) is a popular Indonesian dish of small marinated cubes of meat or poultry threaded on skewers and grilled or broiled. Satés are usually served with a spicy, sweet peanut sauce, but in this tandoori version, the chicken is marinated in a spiced yogurt mixture.
1/4 cup plain low-fat yogurt
1/4 cup coarsely chopped onion
1 tablespoon extravirgin olive oil
1/2 teaspoon ground coriander
1/2 teaspoon chopped peeled fresh ginger
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/4 teaspoon ground red pepper
1/4 teaspoon black pepper
1 garlic clove
1 1/2 pounds skinless, boneless chicken breast halves, cut into 1/2-inch-wide strips
Lemon wedges (optional)
Cilantro sprigs (optional)
How to Make It
Place first 11 ingredients in a food processor; process until smooth, scraping sides once. Combine yogurt mixture and chicken in a large heavy-duty zip-top plastic bag. Seal and marinate in refrigerator 2 hours, turning bag occasionally.
Remove chicken from bag, discarding marinade. Thread chicken strips onto 24 (6-inch) skewers. Place skewers on a broiler pan coated with cooking spray; broil 5 minutes on each side or until chicken is done. Arrange skewers on a serving platter, and garnish with lemon wedges and cilantro sprigs, if desired.