Chicken Satay Skewers
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
ready in 2 h. 43 min.
Ready in
Ingredients
for
- Peanut sauce
- 1 ½ cups unsalted Peanuts
- ⅞ 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.
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