Satay Chicken Skewers
Ingredients
The marinade
-
1½
teaspoons
lime zest
-
1½
tablespoons
lime juice
-
1
tablespoon
coconut oil, melted
-
2
tablespoons
tamari
-
1½
tablespoons
fish sauce
-
3
cloves
garlic, crushed
-
1½
tablespoons
finely grated ginger
-
1½
tablespoons
ground turmeric
-
1½
teaspoons
ground coriander
-
1
teaspoon
ground cumin
-
800
g
organic free-range chicken thigh fillets, cut into 2.5 cm cubes
-
to taste
sea salt and freshly ground black pepper
-
to serve
coriander leaves
-
to serve
lime halves
The cashew satay sauce
-
155
g
cashew nuts
-
120
g
almond butter
-
2
tablespoons
finely grated ginger
-
1
long
red chilli, seeded and finely chopped
-
2
tablespoons
tamari
-
1
tablespoon
sesame oil
-
1
tablespoon
maple syrup
-
to taste
sea salt
Instructions
- Combine the lime zest and juice, coconut oil, tamari, fish sauce, garlic, ginger, and ground spices in a large bowl and mix well.
- Add the chicken to the marinade and toss until thoroughly coated. Transfer to a sealable plastic bag and marinate for at least 2 hours.
- Soak bamboo skewers in cold water for at least 30 minutes, then drain.
- In a food processor, combine cashews and almond butter and pulse until well ground.
- Add ginger and chilli to the processor and blend until well combined.
- Incorporate tamari, sesame oil, and maple syrup, blending until smooth. Add water gradually to adjust the consistency. Season with salt if desired.
- Preheat a barbecue or grill plate to medium-high.
- Thread marinated chicken onto skewers and season with salt and pepper. Grill for 3 minutes on each side until cooked through.
- Serve with warm satay sauce, coriander leaves, and lime halves.
Nutrition Facts (estimated)
Servings
4
Calories
400
Total fat
25g
Total carbohydrates
10g
Total protein
30g
Sodium
800mg
Cholesterol
100mg
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