Cucumber and Chicken Christmas Tree Skewers- IGA Tasmania

Ingredients

• 8 chicken tenderloins, each cut into 3 pieces
• 3 tbsp tamari
• 2 tbsp sesame oil
• 2 tbsp maple syrup
• 1 clove garlic, grated
• 1 large carrot
• 6 cucumbers
• 12 bamboo skewers
• 1/4 cup coconut milk (for satay sauce)
• 3 tbsp crunchy peanut butter (for satay sauce)
• 1 tbsp lime juice (for satay sauce)
• 2 tsp tamari (for satay sauce)
• 2 tsp maple syrup (for satay sauce)
• 1 clove garlic, grated (for satay sauce)
• 1 tsp ginger, grated (for satay sauce)
• 1/4 tsp cayenne pepper (optional - for satay sauce)
• Salt (for satay sauce)
• Combine the tamari, sesame oil, maple syrup and garlic in a bowl, add the chicken pieces, mix together to marinate for 15 minutes.
• Meanwhile, whisk the satay sauce ingredients together until combined. Set aside.
• Peel the carrot. Slice 12 thick rounds from the carrot, about 3 mm thick. Use a mini star-shaped cutter and cut a star from each piece of carrot.
• Using a vegetable peeler or mandolin, cut long strips from each side of the cucumber, stop when you reach the center or when the ribbon has too many seeds.
• Place the chicken pieces on the BBQ or grill, set to medium heat. Grill 4-5 minutes on each side until browned and cooked through. Place on a tray.
• Serve with satay sauce.