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Chicken (and/or beef) Satay with Peanut Sauce
Nb persons: 30
Yield:
Preparation time: 30 minutes
Total time: 3hours
Source: Gavin Grabe
| Marinade: | |
| 1 cup | plain yogurt |
| 1 teaspoon | freshly grated ginger |
| 1 teaspoon | minced garlic |
| 1 tablespoon | curry powder |
| 1 1/2 pounds | skinless, boneless chicken breasts, cut into strips |
| 20 wooden skewers, soaked in water 30 minutes | |
| Vegetable oil, for grilling | |
| Butter lettuce leaves | |
| Fresh cilantro leaves | |
| 1 | Satay Sauce |
Combine the yogurt, ginger, garlic, and curry powder in a shallow mixing bowl, stir to combine. Place the chicken strips in the yogurt marinade and gently toss until well coated. Cover and let the chicken marinate in the refrigerator for at up to 2 hours.
Thread the chicken pieces onto the soaked skewers working the skewer in and out of the meat, down the middle of the piece, so that it stays in place during grilling. Place a grill pan over medium heat and brush it with oil to prevent the meat from sticking. Grill the chicken satays for 3 to 5 minutes on each side, until nicely seared and cooked through. Serve the satays on a platter lined with lettuce leaves and cilantro; accompanied by a small bowl of peanut sauce on the side.
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