Hello ladies and gents this is the Viking telling you that today we are talking about
Chicken satay skewers
INGREDIENTS
- 1 lemongrass stem, trimmed, outer layers removed, chopped
- 2 teaspoons ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon ground turmeric
- 1 tablespoon finely grated palm sugar (see note)
- 2 tablespoons peanut oil, plus extra for basting
- 600g chicken breast, cut into 2cm cubes
- Peanut sauce (see related recipe), to serve
- Cucumber wedges, to serve
METHOD
Step 1
Pound lemongrass to a paste with a mortar and pestle. Mix well with spices sugar and oil. Place chicken in a glass or ceramic dish, rub with paste, cover and refrigerate for 3 hours or overnight.
Step 2
Meanwhile, soak about 18 wooden skewers in boiling water for 10 minutes.
Step 3
Thread 5 chicken pieces onto each one.
Step 4
Heat a barbecue or large chargrill on medium-high heat and cook skewers, in batches, turning and constantly basting with extra oil, for 8-10 minutes until the chicken is cooked and slightly charred. Serve skewers with sauce and cucumber.
And as always have a chilled day from the Viking.
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