A taste of the orient

THESE kebabs have always been a special favourite of mine. I did them recently for a small dinner party and they were very popular. The satay sauce needn’t be too hot but for extra spiciness add a teaspoon of chilli paste or a pinch of chilli flakes.

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SATAY CHICKEN KEBABS
Ingredients for the kebabs
2 chicken breasts cut into cubes
Honey
Steamed rice to serve
Kebab skewers (if using wooden skewers you will need to soak them for a couple of hours before using)
 
Ingredients for the satay sauce 
1 tablespoon of vegetable oil
1 onion finely chopped
1-2 garlic cloves finely chopped or crushed
¾ of a cup of peanut butter (smooth or chunky)
2 teaspoons of fish sauce
1 tablespoon of lime juice
¾ cup of coconut milk
3 teaspoons of brown sugar
 
Method

1. First of all cook the rice and keep it warm.
2. Heat the oil in a pan and cook the onions slowly until they are soft.
3. Add the garlic and cook for 2 minutes while stirring.
4. Add the rest of the ingredients and stir.
5. Cook for another 5-6 minutes until thickened slightly.
6. Transfer the satay sauce to a dish and then turn the chicken to lightly coat.
7. Thread the chicken cubes onto the skewers (about 4 pieces to a skewer) (or you can thread the skewers first and then turn them in the sauce).
8. Drizzle with a little oil and grill for 8-10 minutes turning frequently until they are lightly browned.
9. Serve the chicken on top of the rice.
10. Pour the satay sauce over the chicken and rice.
11. Drizzle with a little warmed honey if liked.
12. Serve with a green salad.

 
Enjoy! ​