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Easy step-by-step Malay satay skewers

Spice up your life with Malay satay skewers! - by Better Homes and Gardens
  • 17 Sep 2021
Easy step-by-step Malay satay skewers
Prep: 20 Minutes - Cook: 10 Minutes - Serves 4
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Have you tried satay? It’s meat skewers served hot with a thick, lightly spiced peanut sauce. If you have, chances are it was at a Thai or Vietnamese restaurant. But what about the Malaysian version? It’s marinated before cooking, making it tender and flavoursome, and the sauce is spiced with turmeric and cumin. Yum!

Ingredients

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)

Method

  1. Slice chicken into long, thin strips. Transfer to a large bowl.

    Step @stepIndex

    Step 1   

  2. Add 1⁄4 cup of the satay sauce.

    Step @stepIndex

    Step 2   

  3. Add zest and garlic.

    Step @stepIndex

    Step 3   

  4. Pour in sesame oil.

    Step @stepIndex

    Step 4   

  5. Add spices and salt. Mix well to coat chicken.

    Step @stepIndex

    Step 5   

  6. Cover. Refrigerate for 30 minutes or overnight to marinate.

  7. Meanwhile, soak 8 bamboo skewers in hot water for 30 minutes (if marinating for 30 minutes) or overnight in cold water (if marinating overnight).

  8. Thread chicken onto skewers in a concertina fashion.

    Step @stepIndex

    Step 8   

  9. 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.

    Step @stepIndex

    Step 9   

  10. 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.

  11. 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.

Cook’s tips

  • Leaving the skin on the chicken fillets is the authentic way to make satay, but you can use skinless fillets if you prefer.
  • Use the skewer to pick up onion and cucumber between pieces of chicken. 

You might also like:

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Red chicken curry

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