3      tablespoons   lime juice
   1      teaspoon      curry powder
   2      teaspoons     honey
     1/2  teaspoon      ground coriander
     1/2  teaspoon      ground cumin
     1/8  teaspoon      salt
   2      cloves        garlic -- finely chopped
   1      pound         skinless boneless chicken breast halves -- cut in
1-inch cubes
                        Cucumber Sauce
   1      tablespoon    sugar
   2      tablespoons   rice wine vinegar
   1      tablespoon    water
   1      dash          ground red pepper -- (cayenne)
     3/4  cup           shredded seeded peeled cucumber
     1/4  cup           finely chopped red or green bell pepper
Satay, marinated meat broiled or grilled on skewers, is becoming an American
favorite as Thai and Indonesian cuisines become more popular.  Here it's
served as a main dish, but it can also easily make 8 appetizer servings.  Mix
all ingredients except chicken and Cucumber Sauce in medium glass or plastic
bowl.  Stir in chicken.  Cover and refrigerate at least 2 hours, stirring
occasionally.  Prepare Cucumber Sauce.  Set oven control to broil.  Spray
broiler pan rack with nonstick cooking spray.  Remove chicken from marinade;
reserve marinade.  Thread chicken on eight 8-inch skewers,* leaving space
between each piece.  Place skewers on rack in broiler pan.  Broil with tops
about 3 inches from heat 4 minutes; turn.  Brush with marinade.  Broil 4 to 5
minutes longer or until chicken is white.  Serve with sauce.  4 servings *If
using bamboo skewers, soak in water at least 30 minutes before using to
prevent burning.  CUCUMBER SAUCE Heat sugar, vinegar, water and red pepper to
boiling in 1-quart saucepan; remove from heat.  Stir in cucumber and bell
pepper; cool.
Posted To Fabfood August 1998~Busted With 2.0 <melizajane@aol.com>