600g chicken thigh fillets, skin on (see Cook’s tips below)
270g jar Yeo’s satay sauce
Finely grated zest of 1⁄2 lemon
2 cloves garlic, finely grated
2 tsp sesame oil
1 tsp finely grated fresh turmeric or ground turmeric
1⁄2 tsp ground cumin
1⁄4 tsp fine salt
2 Tbsp finely chopped salted roasted peanuts
Fine salt and white sugar, to season
1 lebanese cucumber, roughly chopped
1⁄2 red onion, thickly diced
Mint leaves, to garnish
Steamed jasmine rice, to serve (optional)
Slice chicken into long, thin strips. Transfer to a large bowl.
Add 1⁄4 cup of the satay sauce.
Add zest and garlic.
Pour in sesame oil.
Add spices and salt. Mix well to coat chicken.
Cover. Refrigerate for 30 minutes or overnight to marinate.
Meanwhile, soak 8 bamboo skewers in hot water for 30 minutes (if marinating for 30 minutes) or overnight in cold water (if marinating overnight).
Thread chicken onto skewers in a concertina fashion.
Heat a chargrill pan, barbecue flat plate or large non‐stick frying pan over a high heat. When hot, cook skewers (without adding oil), turning occasionally, for 10 minutes or until lightly charred and cooked through.
Meanwhile, put the remaining satay sauce in a small saucepan. Add peanuts and 1 Tbsp water. Heat over a medium heat, stirring, for about 2 minutes or until simmering. Season with salt and sugar.
Pour satay mixture into a small serving dish. Arrange skewers, cucumber and red onion on a serving platter. Garnish with mint. Serve with sauce on the side and rice, if using.