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 Chicken Satay Kebab Recipe

chicken Satay Kebabs
Click picture to enlarge

Superb cooked under the grill or on a barbeque, these Chicken Satay kebabs are large enough for a main meal when served with rice on Naan bread.

The key to success is to cook them over a high heat so that the satay mixture on the chicken turns a golden brown - delicious!

KEY POINTS

 Preparation Time:  20 mins  Cooking Time:   10 minutes
 How Difficult  Easy  Freeze?   No
 Servings

2,  1 kebab per person



INGREDIENTS

Chicken Satay ingredients. Click to enlarge.

Metric Imperial
2 medium boneless chicken breasts 4 medium boneless chicken breasts
4 tablespoons of crunchy peanut butter 4 tablespoons of crunchy peanut butter
200 ml coconut cream 7 oz coconut cream
1 lemon (or 2 tablespoons lemon juice) 1 lemon (or 2 tablespoons lemon juice)
1 red sweet pepper (or a largish carrot) 1 red sweet pepper (or a largish carrot)
2 teaspoons of Worcestershire Sauce 2 teaspoons of Worcestershire Sauce
Rice or Naan bread for two people Rice or Naan bread for two people

For this recipe you will need four skewers at least 25cm (10 inches) long.
Preheat the oven to 200C / 400F (if you want Naan bread instead of rice).
Preheat the grill to a high setting.

CLICK ANY PICTURE ON THIS PAGE TO ENLARGE IT

Sweet red pepper sliced. Cut the sweet red pepper in half, remove the stalk, pith and seeds. Then slice each half into thin slices.

If you prefer to use a carrot, top and tail it, peel it and then cut off thin narrow slices.


 
Flatten chicken with a rolling pin Trim the chicken breasts if they have too much fat on them. Place each chicken breast between two sheets of cling and firmly hit it with a rolling pin until it is flattened out thin. Cut each chicken breast in half.

See the picture on the left to get an idea of how thin the chicken should be.


 
Chicken Satay mixture. Click to enlarge. Now's a good time to start boiling the rice. Mix the Coconut Cream, peanut butter and Worcestershire Sauce in a bowl. Use a fork to mix it all together to an even consistency.

Pour half the mixture into a shallow bowl and add the chicken. Turn the chicken pieces around in the mixture until they are all coated with it.


  
Thread each skewer through a piece of chicken and balance it on cooking plate as shown in the picture. Try and thread the skewer so that it is evenly balanced.

Place under the preheated grill and cook for 4 minutes then turn the kebab and cook for a further 4 minutes


 
Chicken Satay Kebabs on rice. Add a couple of tablespoons of water to the  remaining Satay Sauce (NOT the half used to coat the raw chicken) and heat on a low temperature. Add half the lemon juice to the Satay Sauce.

Serve the rice on a warmed plate, spread the red pepper or carrot strips on the rice and top with the cooked kebabs. Sprinkle the remaining lemon juice over the kebabs and add the heated satay sauce.


 
Chicken Satay on Naan bread. If you prefer Naan brad to rice, simply heat up the Naan bread in the oven according to the pack instructions and use it instead of the rice.
 


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