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Delishar

Satay Chicken Skewers

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Servings: 4
Ingredients Method Notes

Ingredients
  

  • 4 skinless boneless chicken thighs cut into strips
Marinade
  • 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

Method
 

  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.

Notes

Not eating paleo/whole30? You can substitute carob powder with 1 tsp grated palm sugar