Chicken Satay / Kebab (Indonesian Style)

by | Dec 28, 2015 | Appetizers, Easter Recipes, Festive Specials, Snacks World | 0 comments

Chicken Satay / Kebab (Indonesian Style)

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 Satay, which means pieces of meat grilled on skewers and served with peanut sauce. There are many variants to the marinade; Thai influenced ones have Fish sauce also for marinade. Some recipes 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. But I guess it is fine. You can try adding/ mixing ingredients for a different version/ taste. This recipe 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. So, this makes an easy starter or appetizer for your guests. It is very easy to prepare. So get those skewers and we will start. 

Marination : 2 hours or more
Grill time: 15 mts
Cuisine: Indonesian
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
Chicken Satay

Marinade Ingredients

 

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
Chicken Satay

Peanut Dipping Sauce Ingredients

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.

Chicken Satay Chicken Satay

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.

Chicken Satay

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.

Tips:

  • 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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