Satay Chicken Skewers
Hey hey you! It's been a long time, but I'm back! We went on our yearly month long vacay. Then I've been busy with developing COOKIT's menu, and getting the girls ready for their new school year. They are back in school a day ago, so it leaves me with a little more time to
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 skinless boneless chicken thighs (cut into strips)
- 2 lemongrass (ends only cut into 1/2 inch pieces)
- 2 cloves garlic (peeled)
- 1 inch thumb ginger (peeled and roughly sliced)
- 2 shallots (peeled)
- 2 tsp turmeric powder
- 1 tbsp carob powder
- Juice of 1 lime
- 2 tbsp fish sauce (Red Boat brand)
- 1/2 cup coconut milk (full fat)
Instructions
- 1
Place all the ingredients for marinade into food processor.
- 2
Process until you have a spreadable paste.
- 3
Pour paste over chicken, and toss to combine.
- 4
Marinate in chiller for 4 to 24 hours.
- 5
Soak bamboo skewers in water for 30 minutes before using to prevent it from burning.
- 6
Thread marinated chicken onto the skewers.
- 7
Bake in 200C preheated oven for 6 minutes then broil for 1-2 minutes to get some colour. Do remember to spray the pan with some oil before placing the satay on it.
- 8
Or you can grill the satay on a lightly greased grill pan on medium high heat for 3 minutes on each side.