Satay Chicken Skewers

Satay Chicken Skewers

Anything on a stick seems to win everyone over at dinnertime. This is another great recipe to get the kids involved. I always have disposable gloves in the kitchen for messy jobs, which makes it a lot easier cleaning up, and if using turmeric or beetroot, then our hands and fingers aren’t stained.

  • serves: 4
  • yields: -
  • prep time: 30 minutes (plus 2 ½ hours marinating and soaking)
  • cook time: 10 minutes
  • contains: nuts, fish
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What you'll need

  • 1 ½ teaspoons limes zest only
  • 1 ½ tablespoons lime juice
  • 1 tablespoon coconut oil melted, plus extra for cooking
  • 2 tablespoons wheat-free tamari
  • 1 ½ tablespoons fish sauce
  • 3 garlic cloves crushed
  • 1 ½ teaspoons fresh ginger finely grated
  • 1 ½ tablespoons ground turmeric
  • 1 ½ teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 800 g organic free-range chicken thigh fillets cut into 2.5 cm (1 inch) cubes
  • sea salt
  • freshly ground black pepper
  • coriander to serve
  • 2 limes cut into halves, to serve
  • Cashew Satay Sauce
  • 155 g cashews
  • 120 g almond butter
  • 2 tablespoons fresh ginger finely grated
  • 1 long red chillies seeded and finely chopped
  • 2 tablespoons wheat-free tamari
  • 1 tablespoon sesame oil
  • 1 tablespoon maple syrup
  • sea salt

Method

I serve these skewers with a raw and utterly delicious peanut-free satay sauce, which you can whip up in a matter of minutes.

1
Combine the lime zest and juice, coconut oil, tamari, fish sauce, garlic, ginger, ground spices and in a large bowl and mix well. Add the chicken and toss until thoroughly coated in the marinade.
2
Transfer the chicken and marinade to a large, sealable plastic bag and marinate for at least 2 hours.
3
Soak 8 bamboo skewers in a shallow dish of cold water for at least 30 minutes, then drain.
4
To make the cashew satay sauce combine the cashews and almond butter in the bowl of a food processor and pulse until the nuts are well ground. Add the ginger and chilli and process until well blended. Add the tamari, sesame oil and maple syrup and blend well. Gradually pour in 4 tablespoons of water and pulse until the sauce becomes smooth. If the sauce is a little too thick, simply add more water. Set aside. Season with a little salt if desired.
5
Preheat a barbecue or grill plate to medium-high.
6
Thread the marinated chicken cubes onto the prepared skewers and season with salt and pepper. Grill the skewers, basting with the marinade, for 3 minutes on each side until browned and cooked through. Season with salt and pepper if needed.
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