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Juicy kebabs with lightly spiced peanut sauce
Dairy-free
40 mins plus marinating
Not Too Tricky
serves 4
About the recipe
A fast, old-school street food, this dish can be found all over Malaysia and Indonesia. Its origins seem to point back to Java in Indonesia, where the concept of kebabs was brought by Muslim traders from India and Arab countries. Peanuts were introduced by Spanish and Portuguese explorers and they thrived in the tropical climate, which is why you see them used in so many garnishes and sauces there today.
nutrition per serving
Calories
23%
g
Fat
41%
g
Saturates
30%
g
Sugars
12%
g
Salt
26%
g
Protein
68%
g
Fibre
-
of an adult’s reference intake
Recipe From
Ingredients
1 level teaspoon medium curry powder
½ level teaspoon ground cumin
1 heaped teaspoon turmeric
3–4 fresh chillies
2 cloves of garlic
5cm piece of ginger
1 bunch of fresh coriander (30g)
6 tablespoons crunchy peanut butter
2 tablespoons low-salt soy sauce
6 spring onions
4 limes
8 free-range chicken thighs, skin off, bone out
1 handful of shelled peanuts
groundnut oil
¼ of a watermelon (1.5kg) or 1 ripe pineapple
Method
- Gently heat the curry powder, cumin and turmeric for 1 minute in a dry pan on a medium heat.
- Deseed 2 chillies and peel the garlic and ginger. Place in a blender with the toasted spices and coriander (reserving a few nice leaves in a bowl of cold water for later).
- Add the peanut butter, soy sauce, the green parts of the spring onions, the zest of 2 limes and the juice of 3. Blitz until almost smooth, loosening with a few splashes of water, if needed, then taste and season to perfection.
- Cut each chicken thigh into 4 pieces and toss with half the satay sauce. Divide and thread onto 4 skewers and marinate in the fridge for at least 2 hours, but preferably overnight.
- If you’re using a barbecue, get it going 1 hour before you want to cook. If you’re using a griddle pan, cut your wooden skewers to fit and preheat the pan.
- Get a garnish plate together – drain the coriander leaves, finely slice the whites of the spring onions, finely slice the remaining chillies and wedge up the remaining lime. Toast the peanuts in a dry pan until golden, then crush and add to the plate.
- When you’re ready to cook, oil and lightly season the chicken on both sides, then place on your medium-hot barbecue or griddle pan. Cook for around 15 minutes, or until beautifully gnarly and golden, turning regularly.
- Serve on a platter with the rest of the sauce on the side. Sprinkle over the garnishes and slice up some nice ripe wedges of watermelon or pineapple to serve on the side – heavenly.
Tags
ChickenMeatSidesDairy-freeComfort FoodDinnerBarbecueSummer
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