Chicken Satay Skewers

Paul Winch-Furness / www.paulwf.co.uk

Ingredients

  • 300g lean chicken
  • 25ml corn or peanut oil
  • 75ml Karimix Satay Sauce
  • 100g cucumber wedges
  • 150g diced red onion pieces
  • 300g cooked rice
  • Salt and pepper to taste

For the sauce

  • 75ml Karimix Peanut Satay Relish
  • 100ml coconut cream
  • 50g peanut butter

Chicken Satay Skewers

Serves
20-30 pieces
Prep
30 minutes
Cooking
2-3 hours

Method

  1. Cut the chicken into thin strips suitable to thread onto wooden skewers.
  2. Marinade the chicken pieces for 2-3 hours in Karimix Satay Sauce, along with the corn oil.
  3. Make up the sauce by combining all the ingredients together. Bring to a boil in a saucepan. Add additional coconut cream if a little thick.
  4. Thread the chicken onto skewers and chargrill BBQ until cooked.
  5. Compact hot rice into a square dish. Allow it to cool, then cut into 20mm cubes.
  6. Mix dipping sauce ingredients together well in a bowl.
  7. Server on a platter with a bowl of dipping sauce, diced red onions and cucumber pieces.

Tip: As an alternative, try using pork or prawns instead!