About this recipe:A marinade is made with onion, garlic, lemon grass, soy sauce, turmeric, sugar, cumin and ginger. Chicken is marinated overnight, then barbecued to perfection. You can use this marinade with any meat you prefer. Serve with peanut sauce, for the ultimate treat.
Makes: 12 skewers
1 large red onion, chopped
2 large garlic cloves, chopped
3 stalks lemon grass, chopped
125ml soy sauce
1 tablespoon groundnut oil
1 tablespoon ground turmeric
1 1/2 teaspoons dark brown soft sugar
1 teaspoon ground cumin
1 teaspoon ground ginger
salt and black pepper to taste
450g skinless, boneless chicken breast fillets, pounded thin
12 wooden or bamboo skewers
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
In a large glass bowl, stir together the onion, garlic, lemon grass, soy sauce, oil, turmeric, dark brown soft sugar, cumin, ginger, salt and pepper. Reserve about 2 tablespoons of marinade in a small bowl and refrigerate until cooking time. Mix the chicken breasts into the remaining marinade, stir to coat well and marinate in refrigerator overnight.
About 30 minutes before serving, soak the skewers in water. Preheat an outdoor barbecue for high heat and lightly oil the grate.
Remove the chicken breasts from the bowl and discard the used marinade. Cut each chicken breast on the diagonal into 6 long strips and thread a chicken strip onto one of the soaked skewers. Barbecue the skewers, turning frequently and basting with the reserved marinade, until the chicken is cooked through with brown, crispy edges, 5 to 8 minutes per skewer.
Nothing like satay although I did realise that once I started making them but I thought I'd just make them anyway. My family didn't really enjoy them and the batch that I made only 2 got eaten & the rest went in the bin which is very very unusual for my family. - 15 May 2016