Chicken Satay Skewers
grilled with Indonesian coconut and spice mixture, sure to be a hit on the barbecue
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Servings: 6 people
Calories: 100kcal
Cost: £7.00
Equipment
- 18 Wooden Skewers Soaked in water.
- 1 Dish For marinating.
- 1 Barbecue grill, or a Baking Dish
- 1 Set of tongs.
- 1 Serving Dish
Ingredients
For the Satays
- 2 Lb Chicken Breast, or Thighs Diced into 1" or 1/2" piecees.
For the Marinade
- ½ tin Coconut Milk
- 1 Tbsp Curry Powder
- ½ Tbspn Turmeric
- ½ tspn Coriander
- ½ tspn Cinnamon
- 1" piece Ginger Grated
- 2 cloves Garlic Chopped
- ¼ each Jalapeno Chili Chopped
- 2" piece Lemongrass Chopped
- 1 tspn Lime Zest
- 1 Tbspn Lime Juice
- 1 tspn Fish Sauce
To Cook and Serve
- 4 Tbspns Vegetable Oil
- 1 bunch Coriander, Fresh sprigs, with 1 Tbsp. chopped for the marinade.
Instructions
- Mix all ingredients well in a non-reactive bowl.
- Toss the chicken pieces in the mixture, cover or put it into a container or Ziploc bag and place in the refrigerator overnight, or for at least 2 hours to develop flavour.
- Place chicken pieces tightly on each skewer.
- Oil the grill or baking dish and cook the skewers over charcoal, on a barbecue or in an oven set at 450F/ C. for about 8 minutes, until nicely browned and a little charred.
- Baste during the cooking with any extra marinade.
To Serve
- Serve with peanut and/or chili sauce, lime halves andcoriander sprigs.
Nutrition
Calories: 100kcal | Carbohydrates: 3g | Protein: 0.4g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Sodium: 15mg | Potassium: 80mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 102IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 1mg