Malaysian Chicken Satay Skewers Recipe
Golden, smoky Malaysian Chicken Satay Skewers with a lemongrass-turmeric marinade and a quick peanut sauce. Ready to grill in under 2 hours.
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Cooking tools:
- Blender
- Grill pan
- Bamboo skewer
- Pastry brush
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Measuring cup
- Stove
- Refrigerator
- Tongs
- Whisk
- Plate
- Serving platter
- Pot
Ingredients
- 500 gms Chicken Thighs (boneless)
- 2 stalks Lemongrass (bottom half only)
- 4 to 5 tsp Turmeric Powder
- 1 tsp Cumin Powder
- 1 tsp Sea Salt
- 1 1/2 tbsp Sugar
- Bamboo Skewers - few, soaked in water for 30 minutes
- 1 Onion (sliced)
- 1 Cucumber (sliced or cut into wedges)
- Lemon Wedges
- 1/4 cup Oil
- 1/2 tbsp Sugar
- 2 tbsp Coconut Milk
- 1/4 cup Peanut Butter
- 3 tsp Soya Sauce
- 5 to 6 tsp Chicken Stock
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