1 lb shrimp, shelled and deveined, tails on Bamboo skewers, soaked in water before using Oil, for basting
1/2 tablespoon chopped cilantro
1 lime, cut into wedges
1/3 cup Greek yogurt
1 teaspoon finely minced garlic
1/2 teaspoon Garam Masala
1/4 teaspoon chili powder
2 tablespoons lime juice
1 tablespoons oil
1 1/2 teaspoons salt or to taste
1/4 teaspoon turmeric powder
Mix all the ingredients of the Marinade in a bowl. Stir to combine well. Add the shrimp to the Marinade and marinate for at least 30 minutes, or best for two hours. Thread the shrimp onto the bamboo skewers, set aside.
Grill the shrimp on a grill on both sides, until they are cooked and slightly charred on the surface. Baste with oil while grilling. Remove from the grill, garnish with chopped cilantro and serve immediately with lime wedges.
Slice the chicken breast across grain with at least 1 inch wide each piece. Mix in the Marinade and make sure all pieces are well coated. Marinate the meat for at least 30 minutes in the refrigerator.
Prepare the peanut sauce by adding all the Peanut Sauce ingredients in a 2 quart sauce pan. Mix well and cook on medium heat. Stir the sauce while cooking. Turn off the heat when the sauce is slightly thickened. It takes about 10-15 minutes.
Take out the marinated chicken from the refrigerator. Insert the wooden skewers through the meat lengthwise. Grill the Sate for 4 minutes on each side or until desired tenderness.