Chicken satay skewers
Tasty chicken satay skewers are marinated in an authentic satay sauce then grilled over a charcoal barbecue or hibachi.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Cooking tools:
- Food processor
- Grill
- Skewer
- Meat tenderizer
- Rolling pin
- Pastry brush
- Grater
- Cutting board
- Chef's knife
- Mixing bowl
- Measuring cup
- Measuring spoon
- Skillet
- Slotted spoon
- Spoon
- Pot
- Colander
- Plate
- Paper towel
- Airtight container
- Refrigerator
- Plastic wrap
Ingredients
- 1 chicken breast fillet (200g)
- 3 chicken thigh fillets (510g), skin-on
- 2 stalks lemongrass, white part only
- 2 eschalots (50g)
- 30g fresh ginger
- 2 teaspoons ground turmeric
- 1 teaspoon ground cumin
- 1½ tablespoons finely grated palm sugar
- 1 teaspoon salt
- ¼ cup (60ml) vegetable oil
- coriander leaves and finely chopped fresh long red chilli, to serve
- SATAY SAUCE
- 2 tablespoons vegetable oil
- ¾ cup (105g) raw peanuts
- 4 dried chillies, soaked in boiling water for 10 minutes
- 2 eschalots (50g), peeled, chopped
- 1 stalk lemongrass, white part only, chopped
- 3 cloves garlic, chopped
- 15g fresh ginger, chopped
- 1 teaspoon tamarind puree
- 2 teaspoons kecap manis
- 1½ tablespoons grated palm sugar
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