Ingredients
4 boneless skinless chicken breasts cut into about 1 inch long and 1/2 inch
wide strips
2 teaspoons black peppercorns
5-6 garlic cloves
3 tablespoons chopped cilantro roots and/or stems
pinch salt
2 tablespoons thai fish sauce
1 1/2 cups pineapple chunks
2 cups large red pepper, cut into chunks
1 large red onion, cut into large squares
1 cup grape tomatoes
24 wooden skewers soaked in water 15 minutes
Preparation
In either a wet grinder or with a mortar and pestle, grind pepper, garlic, cilantro salt, and one teaspoon of the fish sauce into a paste. Once you have achieved a paste, combine with the remaining fish sauce. Marinate the chicken for 1 hour at room temperature or longer in the fridge.
Skewer the chicken and alternate with the vegetables and pineapple chunks. Grill for six to eight minutes, basting with leftover marinade. Remove when chicken is done.
