Chicken Satay Skewers with Cucumber Salad
Chicken satay is a crowd favourite, and this homemade version is full of flavour, and perfectly paired with a lightly spiced cucumber salad. Divine!
Prep Time 20 minutes mins
Cook Time 10 minutes mins
Total Time 30 minutes mins
- 500 g skinless chicken breast diced
- 1 tbsp finely grated ginger
- 1 tsp turmeric
- 2 tbsp fish sauce
- Juice of 1 lime
- 1 lemongrass stem bruised
- 2 Lee Kum Kee Satay Sauce packets
- 1 cucumber peeled into ribbons
- 1 tbsp white vinegar we love D.Y.C
- 1 tbsp caster sugar
- 2 tbsp sweet chilli sauce
- ¼ cup chopped coriander
In a bowl, combine the ginger, turmeric, fish sauce, lime and lemongrass. Stir well, then add the chicken and stir until coated. Leave to marinate for a minimum of 2 hours.
Once marinated, thread the chicken onto soaked skewers and set onto a lined or non stick baking tray.
Brush the skewers with ½ of 1 satay sauce packet, then place in the oven at 220C on grill. Grill for 5-7 minutes, then turn and baste with the remaining satay sauce. Place back in the oven and grill for a further 5-7 minutes or until the chicken is cooked through.
To make the cucumber salad, mix together the vinegar, sugar and sweet chilli sauce until the sugar has dissolved. Add the cucumber ribbons and toss to coat.
Serve the cooked skewers alongside the cucumber salad and steamed rice.