Chicken Satay Skewers

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Chicken Satay Skewers
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Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
ready in 2 h. 43 min.
Ready in

Ingredients

for
4
Peanut sauce
1 ½ cups unsalted Peanuts
cup Coconut milk
2 Tbsps Peanut butter
½ tsp Curry powder
juiced and zested lemons (from one lemon)
For the kebabs
2 garlic cloves (finely chopped)
1 red chili pepper (halved, seeds removed and finely chopped)
1 shallot (finely chopped)
¼ tsp ground Cumin
¼ tsp ground cilantro
2 Tbsps light soy sauce
4 Tbsps Coconut milk
2 Tbsps Oil
4 Chicken breasts (approx. 180 g each); cut into thin strips

Preparation steps

1.
To make the sauce, dry-roast the peanuts in a skillet. Let cool and then grind the peanuts finely using a mortar.
2.
Place the coconut milk, peanut butter and curry powder into a pot and bring to a boil. Add the ground peanuts, lemon juice and zest and cook for approx. 5 minutes, stirring occasionally until creamy. Let cool.
3.
Mix the garlic, chili pepper, shallot, cumin, coriander, soy sauce, coconut milk and oil in a bowl. Place the chicken in the bowl and leave to marinate for at least two hours with a lid on.
4.
Remove the chicken and dry it off. Skewer the meat strips in a wave motion onto 16 kebab sticks and grill for approx. 8 minutes, brushing occasionally with the marinade.
5.
Serve the chicken kebabs with the peanut sauce.