Chicken Satay Skewers

Who loves chicken satay skewers?!

If you have travelled in parts of Asia such as Malaysia, Singapore, Thailand and The Philippines, you will be familiar with the delicious simplicity of chicken satay skewers! These South East Asian delights are no doubt eaten by the bucket load by many who have travelled these regions. Have any of you wished they were so good back here in Australia?

Well now you can make these at home!

They make a healthy snack and can also be served as a main meal alongside a salad and some rice or quinoa.

These little treats are just one of many things that you could learn to make in our Street Foods from Around the World cooking class at Trupp Cooking School. So be sure to book yourself in for the next class and give your tastebuds a treat!

Ingredients 

  • 600g chicken breast

For Marinade

  • 30ml lemon juice
  • 25ml soy sauce
  • 1 Tbsp brown sugar
  • 1 garlic clove, crushed
  • 2 cm piece fresh ginger, peeled and finely chopped
  • 1/2 tsp of turmeric

For Satay Sauce

  • 1.5 Tbsp desiccated coconut
  • 100ml boiling water
  • 1/2 cup off crunchy natural peanut butter
  • 1/4 cup of unsalted peanuts
  • 1/2 tsp of chilli powder
  • 10ml of soy sauce
  • 1 Tbsp of brown sugar
  • zest of 1 lime, grated
  • Wedges of lemon or lime for serving

Method

  • Cut each chicken breast lengthwise into strips.
  • Blend together all the ingredients for the marinade in a shallow dish. Add the chicken, turn several times to coat, then cover and let marinate in the refrigerator for 2 hours or overnight.
  • Soak 24 wooden skewers in plenty of cold water for at least 30 minutes.
  • To make the satay sauce, put the coconut in a jug, pour in 100 ml of boiling water and leave to infuse for 15 minutes. Strain, reserving the coconut-flavoured liquid. Discard the coconut.
  • Preheat a grill or BBQ to a moderate heat.
  • Put all the ingredients for the satay sauce, including the coconut liquid, in a blender or food processor and blend together. When the mixture is blended to a paste then transfer to a small serving bowl.
  • Thread each strip of chicken onto a skewer, then grill for 10 minutes, or until cooked through.
  • Serve the chicken skewers with the satay sauce with lime or lemon wedges to squeeze over.
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