Chicken satay skewers are a staple of Southeast Asian street food, particularly in Indonesia, Malaysia, and Thailand. They consist of tender pieces of marinated chicken grilled on skewers and served with a delicious peanut sauce. This gluten-free version stays true to the authentic flavors. It's what my youngest child always asked for when we lived in Singapore and sometimes had lunch in a food court on weekends. It's an easy recipe to prepare and perfect for a casual meal.
Ingredients
For the chicken
For the peanut sauce
Preparation
-
1. Prepare the marinade
In a bowl, combine the garlic, tamari sauce, sesame oil, lime juice, turmeric, cumin, chili powder, salt, and pepper. Add the chicken pieces and toss well to coat. Cover and marinate in the refrigerator for at least 1 hour (or ideally several hours).
-
2. Prepare the peanut sauce
In a small saucepan, combine all the sauce ingredients. Heat over low heat, stirring until smooth and creamy. Adjust the seasoning to taste. Set aside.
-
3- Thread the skewers and grill them
- Thread the pieces of chicken onto the wooden skewers.
- Preheat a grill or grill pan over medium heat. Cook the kebabs for about 8 to 10 minutes, turning them regularly so they brown and cook through. Alternatively, you can cook them on a 200°C (390°F) oven rack for 10 to 15 minutes.
-
4. Serve
Arrange the chicken satay skewers on a platter and serve with the peanut sauce. Add cucumber slices, lime wedges, white rice, or a fresh salad as an accompaniment.
