Place all the ingredients in the TM Bowl. Blend 20 Sec/Speed 7.
30 g eschallot , 15 g garlic, 15 g ginger, ½ long red chili, 12 g lemongrass, 15 g coriander leaves, ½ lime, 550 g chicken thigh fillets
Scrape down the bowl.
Repeat 5 sec/Speed 7.
preheat oven to 180 degrees celsius.
Line a baking tray with paper.
Remove the mixture from the TM bowl and form 14 kebabs onto small wooden skewers.
Place the kebabs on the prepared baking tray and spray with cooking oil.
Bake 15 minutes turning once throughout the cooking process.
Notes
The kebabs can also be cooked in a frying pan or on a BBQ.Any uncooked kebabs can be stored in the freezer and cooked in the oven from frozen. Allow an extra 5 minutes of cooking time.For a delicious satay peanut sauce take a look at the Keto recipe in my Asian Banquet Cookbook.An Asian Banquet eBook
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