1 1/2 lb. skinless, boneless chicken or turkey breast
1/2 cup plain yogurt
1 small onion, grated (optional)
3 cloves garlic, crushed
1 Tbsp. grated fresh ginger
1 Tbsp. soy sauce
1 Tbsp. brown sugar or honey
1 Tbsp. curry powder
1/2 tsp. cumin
Cut chicken lengthwise into strips and place in a bowl or zip lock bag. Combine all the marinade ingredients and pour over the chicken; toss well to coat and refrigerate for an hour or overnight.
Thread the chicken onto bamboo skewers that have been soaked in water for at least 10 minutes. Grill or broil for a few minutes on each side, until just cooked through. Serve warm, at room temperature or cold with peanut sauce for dipping.
Makes about 20 satay.