Satay Skewers with Homemade Satay Sauce (2024)

• 500g Organic Chicken Thighs
• 16-20 wooden skewers

Marinade:

• 4 cloves Garlic , finely chopped
• 1 tsp Finely Grated Fresh Ginger
• 2 tbsp Lime juice
• 2 Finely Sliced Lime Leaves , or grated lime zest
• 1 tbsp Fish Sauce
• 2 tbsp Coconut Oil , melted
• 1 tbsp Tamari or Shoyu
• 1 tsp Coconut Sugar
• 1 tsp Ground Turmeric
• 1/2 tsp Ground Coriander
• 1/2 tsp Ground Cumin

Satay Sauce:

• 2 tbsp Coconut Oil
• 4 cloves Garlic , finely chopped
• 2-4 Red Chilles , finely chopped
• 250 g Peanut, Macadamia or Cashew Butter
• 1/4 cup Coconut Sugar
• 2 tbsp Tamarind Liquid , or lime juice
• 2 cups Coconut Milk
• 1 tsp Salt , unrefined

Cucumber Salad:

• 2 small Lebanese Cucumbers , thinly sliced on an angle
• 2 tbsp Brown Rice Vinegar , or apple cider vinegar
• 1 tsp Coconut Sugar
• 3 tbsp Coriander Leaves , finely chopped
• 1/2 tsp Unrefined Salt
• lime wedges , to serve

• Cut the chicken into thin strips.

• For the marinade, combine all of the ingredients and toss the meat through it. Refrigerate for at least 1 hour, or up to overnight.

• Soak the wooden skewers in cold water for at least 30 minutes to prevent them burning.

• To make the satay sauce: gently cook the garlic in coconut oil for a few minutes, then stir in the chillies, nut butter, coconut sugar, tamarind or lime juice and coconut milk. Increase or decrease the amount of chilli, depending on how hot you would prefer it. Cook, while stirring, over a medium heat for 5 minutes. Season to taste with salt and set aside to cool.

• Combine the cucumbers, vinegar, coconut sugar and coriander, then season to taste with salt.

• Take the meat out of the fridge approximately 30 minutes before cooking. Remove the meat from the marinade and thread the strips onto the skewers.

• Grill or BBQ the skewers over a low heat forabout 5 minutes on each side or until cooked through.

• Serve the skewers immediately with satay sauce, cucumber salad and lime wedges on the side.