Chicken and Vegetable Skewers with Peanut Sauce

Average: 0 (0 votes)
(0 votes)
Chicken and Vegetable Skewers with Peanut Sauce
share Share
bookmark_border Copy URL
40 min.
ready in 55 min.
Ready in


For the sauce
1 shallot
2 Tbsps vegetable oil
100 grams crunchy Peanut butter
100 milliliters Coconut milk
100 milliliters Chicken broth
cayenne pepper
soy sauce
For the skewers
500 grams Chicken breasts
½ Red chili pepper
1 garlic clove
1 tsp sweet ground paprika
1 tsp herb salt
freshly ground peppers
4 Tbsps olive oil
½ Mango
¼ Cucumber
1 Red Bell pepper
cilantro (for garnish)

Preparation steps


For the sauce: Peel the shallot and finely chop. Saute in hot oil until translucent, then add the peanut butter and lightly saute. Deglaze with the coconut milk and stir in a little chicken stock. Let simmer about 5 minutes, adding extra broth if necessary and season with cayenne pepper and soy sauce. Pour into a small bowl and let cool.


For the skewers: Rinse the chicken and pat dry. Rinse the chile pepper, remove the seeds and mince. Peel the garlic and squeeze it. Combine the paprika, herb salt and oil, season with pepper and rub on the meat. Saute in a hot pan with the chile and garlic for about 3 minutes per side. Allow to cool and cut into cubes.


Peel the mango and cut the flesh into cubes. Trim and rinse the cucumber, cut in half lengthwise and cut into slices. Rinse the bell pepper, remove seeds and ribs and cut into cubes. Thread the mango and the vegetables alternately with the meat onto skewers. Garnish with cilantro and serve with the peanut sauce.