Chicken Kebabs Satay Style
By Morrisons
Published on 13 April 2020
A classic flavour combination you can cook on the grill or in the oven. This recipe uses peanut butter for a satay sauce, but you can make the marinade and the sauce without peanuts if needed. You can use chickpeas to give a similar texture and flavour.Time and servings
35 minsTotal time
4Servings
35 minsCooking time
Ingredients
- 3 g of any spices and dried herbs you can find, (curry powder and chinese five spice works well - for best results add 3g Curry Powder 2g Chinese Five spice and I have added 10g soy sauce
- 150 g of yoghurt, If you don't have yoghurt you can make a marinade with about 100ml of milk, with tablespoon of vinegar added (and with any spices you can find in your cupboard).
- 1 onion, cut into wedges
- 500 g of chicken fillets
- 10 g of vinegar
- 80 g of mustard or peanut butter if you have some
Method
Step 1
Preheat your oven or grill.Step 2
Cut the chicken into bite size pieces.Step 3
Mix 2 tablespoons of yoghurt with a teaspoon of each of your spice mix, in with the chicken, and a pinch of salt and pepper. Mix well and leave to marinate for an hour or overnight for best results.Step 4
Thread the onions and chicken onto about 4-6 skewers depending on how generously you stack them.Step 5
Pan fry or grill the chicken for about 5-6 minutes on each side until coloured.Step 6
To make the sauce, add 80g of water to a pan with the peanut butter, vinegar and the rest of the spice mix, whisk together to make a smooth paste.Step 7
Stir in the yoghurt and mix well, spread some of this mix over the chicken kebabs on the grill or in the oven.Step 8
Continue to cook for 5-6 minutes.Step 9
Serve with crisp salad leaves and toasted pitta breads, with extra sauce for dipping the skewers in.