Chicken Satay Skewers w/Pomegranate, Cucumber and Mint Salad

Thu, 5 July 2018

Chicken Satay Skewers

 

Serves 6

Ingredients:

·         4 - 6 chicken fillets

·         3-4 heaped tbsp of peanut butter

·         200mls full fat coconut milk

·         2 tbsp sweet chilli sauce

·         2 tbsp soy sauce

·         2 tbsp fish sauce

·         1/2 tsp garlic powder

·         1 tsp onion powder

·         3 tsp turmeric

·         Juice 1/2 lime

·         Bamboo Skewers

·          

Method

1.      Soak the bamboo skewers in boiling water for 15 mins. This will hydrate them and prevent them scorching on the BBQ. Light up the BBQ.

2.      Cut the chicken into long thin strips (optional - flatten them out a little) and thread onto the skewers.

3.      To make the sauce, which doubles as a marinade and a dipping sauce combine the following ingredients in a bowl - peanut butter, coconut milk, sweet chilli sauce, soy sauce, fish sauce, garlic and onion powder and turmeric.

4.      Heat in the microwave for 1 minute to combine all the ingredients or warm over a low heat on the hob. This will combine all the ingredients and allow the flavors to develop.

5.      Separate the sauce into 2 bowls.

6.      Cover one with cling film, pop in the fridge and this will be used as the dipping sauce later.

7.      Tilt the bowl a little to dip and roll the skewers in the marinade. Make sure they are well coated. For a more full coverage skewer you can chill them down for 30mins / 1 hours and then re-coat in a second layer of marinade.

8.      Brush with a little oil and place on the BBQ. Cook for 12 - 15mins.

9.      Serve the skewers with the dipping sauce on the side and garnish with a cucumber, pomegranate and lime salad.

Pomegranate, Cucumber and Mint Salad

Ingredients

·         1 large cucumber

·         1/2 pomegranate

·         1 ripe green melon

·         Bunch fresh mint & coriander

·         Juice 1/2 lime

·         1 tbsp olive oil

 

 

Method

1.      Prepare the cucumber -  using a vegetable peeler shave the cucumber into long thin strips. Alternatively cut lengthways , scoop out the seeds and cut into chunks

2.      Prepare the melon  -  cut in half , scoop out the seeds and cut into chunks

3.      Cut the pomegranate open around the top down, following the natural lines of the white pith cut down with about 5 incisions. Place your fingers in the center and peel back each segment. Remove any pith and pop out the pomegranate seeds.

4.      Combine the cucumber, melon and pomegranate in a large bowl. Shred or tear the mint & coriander in. Squeeze over the lime juice & drizzle in the olive oil.

5.      Serve.