Chicken Satay / Indonesian Chicken Kebab
Chicken Satay is extremely delicious Chicken kebab from Indonesia. Kebabs are everyone’s favourite; chicken, meat, lamb or vegetables roasted or grilled usually on a skewer, it is an awesome cuisine with a variety of marinades and served with sauces or dips. This Indonesian style Chicken Kebab, is also known as Chicken Satay. Cubes of chicken are marinated and grilled on skewers and served with peanut sauce. There are many variants to the marinade; Thai influenced Chicken Satay recipes have Fish sauce also for marinade.
If you like baked/ grilled food, check my Chicken Tikka, grilled Tandoori chicken, Chicken roast with Potatoes etc. Also check these links for great appetizers like Sausage rolls, Chicken Momos, Chicken 65, Beef with Mushrooms, Chicken cutlets, Fish fingers with Tartar dip, Fish cutlets, Meat rolls, Spring rolls, Paneer fingers, Samosas etc. For Indian curry lovers there are a variety of thick gravy curries like Butter chicken, Punjabi chicken curry, Kashmiri Mutton curry, Chicken Peshawari, Chettinad chicken curry, Kerala Mutton curry etc.
Some recipes for Chicken Satay have lemon grass, some use curry powder, some add peanut sauce to the marinade for better glazing. So, it is hard to get a standard Chicken Satay recipe.However, I guess it is fine. You can try adding/ mixing ingredients for a different version/ taste. This recipe for Indonesian Chicken Satay is a simple one with a tangy peanut dip. It takes very less time to grill and you can marinate the pieces overnight, and entertain your guests with exotic Indonesian food. The peanut dip can be made earlier and can be refrigerated for a week like Hummus, which is also a very tasty dip with nutty flavours. So, this makes an easy starter or appetizer for your guests. . So get those skewers and we will start, right away.
Marination : 2 hours or more
Grill time: 15 mts
Peanut Sauce preparation : 10 mts
Serves : 3
Ingredients for marinade:
|Chicken Breast||: 300 gms|
|Shallots/ Small Onion||: 5 nos.|
|Garlic||: 4 cloves|
|Ginger||: 1 small piece|
|Chilly Powder||: 1 tsp|
|Coriander Powder||: 1 ½ tsp|
|Pepper Powder||: ½ tsp|
|Soy Sauce||: 3 tbsp|
|Vinegar/ Lime juice||: 1 ½ tbsp.|
|Oil||: 2 tsp|
Ingredients for Peanut Dipping Sauce
|Oil||: 1 tbsp|
|Skinned Peanuts||: ½ cup, a handful|
|Garlic||: 1 clove|
|Chilly Flakes||: ½ tsp|
|Brown sugar (optional)||: 1 tsp|
|Lemon Juice||: 1 ½ tbsp.|
|Hot water||: 250 ml|
Method for Chicken Satay:
Clean the fillet and cut into several thin strips diagonally. Grind together all the ingredients for marinade, add salt and marinate chicken strips with it. Coat nicely and keep refrigerated for 2 hours or for better results, refrigerate overnight.
Keep the Bamboo skewers in water or in the freezer for 30 minutes or more. Thread the marinated strips on the skewer twisting the pieces slightly as you thread. Brush the grill rack with oil and arrange the kebabs on the rack and grill for 4- 5 minutes till slightly brown and then turn the other side and grill for another 4 minutes or till slightly brown.
Method for Peanut Dipping Sauce:
Soak the peanuts in water for 10 minutes and peel the skin. Heat oil, add peanuts and stir fry till slightly browned. Grind with onion, garlic, chilly flakes, brown sugar(optional) adding hot water. Heat this puree for a minute and after removing from fire, add salt and Lime juice. This can be stored up to a week in the refrigerator in an airtight container.
- You can use curry powder instead of Coriander powder and chilly powder.
- Grill Chicken Satay just before serving for better flavours as reheating will result in losing of flavours.
- For best results, keep the chicken marinated for more than 12 hours.
- Mint chutney goes well with all types of Kebabs.
Treat your guests to exotic Indonesian flavours. Enjoy cooking!. 🙂 God Bless!!
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Thank you Harshita. Appreciate your kind words. God Bless.