As much as I am able to, I enjoy eating all my meals fresh and home-made. However, there are some days when I simply do not know what to cook. I pace around the kitchen, opening and closing the kitchen cupboard doors, having a peek in the freezer for any leftovers and contemplate ordering a take-away. For days such as these, I find that one of the best foods to make is kebabs. Chicken is one of my favourite meats to make kebabs with and I always use this satay recipe as it creates the most tender and flavourful chicken. This Indonesian/Malaysian flavour concoction can be used on tofu, vegetables, fish and pork. I normally put the kebabs under the grill, but when the weather is good and I have some extra time on my hands, I fire up the barbecue and cook them on some burning charcoal. Needless to say, they are doubly delicious when cooked on a barbecue.
The kebabs are great eaten with a side salad, rice, flat bread and/or some cucumber grated into plain yoghurt with a bit of salt and mint. Also, squeeze some fresh lime over the kebabs if you like an extra zingy taste.
Ingredients (serves 3 – 4)
1kg chicken breast fillets
1 tbsp tomato puree
2 tbsp soy sauce
2 tsp sesame oil
1 tbsp coconut oil
1 tbsp peanut butter
2 garlic cloves, crushed
2 tsp ginger, crushed
1 tsp paprika
1 tsp chilli powder
juice of 1/2 lime
salt and pepper, to taste
- Cut each chicken fillet into 6 pieces and place into a bowl.
- Add the marinade ingredients and mix well together so that all the chicken is covered.
- Cover bowl with cling film and leave to marinade for at least 1 hour. (The longer you leave it, the more tastier it will be.)
- Turn the grill on to a medium heat setting and cover a baking tray with foil. I used ten metal skewers to which I put 4 chicken pieces on each. If you use wooden skewers, let them soak in water for 10 minutes so that they do not burn under the grill.
- Place the skewers on the baking tray and grill, turning them every 5 minutes until the chicken is well cooked.
- Serve immediately.