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Poultry

Chicken Satay Kebabs

Ketla
SERVES 2
DIFFICULTY easy
PREP TIME 10 minutes
BRAAI TIME 20 minutes
RATING

When you make kebabs and you use bamboo skewers, make sure to pre-soak them in water. This will prevent them from burning when on the braai.


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METHOD

  1. Pace the chicken in a large mixing bowl and add a glug of sesame oil, a drizzle of peanut oil and enough peanut butter and honey to coat the chicken.
  2. In a mortar and pestle pound up the coriander and a small handful of pecan and pine nuts until the coriander’s bruised and all the flavours have been released.
  3. Add the coriander and nuts to the chicken and mix the whole lot together.
  4. Cover and place in the fridge and leave to marinate for about an hour (or longer).
  5. Skewer the chicken onto kebab sticks and set aside.
  6. Bring the temperature of the Ketla up to a moderate heat, and grill the Chicken kebabs, turning them often, until cooked through – about 15 – 20 minutes.

INGREDIENTS

2 Chicken Thigh Fillets, skin off and cubed

Sesame Oil

Peanut Oil

Chunky Peanut Butter

Honey

Coriander

Pecan and Pine nuts

4 Kebab Sticks

2 Chicken Thigh Fillets, skin off and cubed

Sesame Oil

Peanut Oil

Chunky Peanut Butter

Honey

Coriander

Pecan and Pine nuts

4 Kebab Sticks

  1. Pace the chicken in a large mixing bowl and add a glug of sesame oil, a drizzle of peanut oil and enough peanut butter and honey to coat the chicken.
  2. In a mortar and pestle pound up the coriander and a small handful of pecan and pine nuts until the coriander’s bruised and all the flavours have been released.
  3. Add the coriander and nuts to the chicken and mix the whole lot together.
  4. Cover and place in the fridge and leave to marinate for about an hour (or longer).
  5. Skewer the chicken onto kebab sticks and set aside.
  6. Bring the temperature of the Ketla up to a moderate heat, and grill the Chicken kebabs, turning them often, until cooked through – about 15 – 20 minutes.

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