Who wants a kebab when you got satay! Deliciously tender, succulent pieces of chicken skewered on a lovely bamboo stick. Seasoned with Malaysian flavours and grilled to perfection.
Usually sold by venders on the streets of Malaysia grilling sticks over huge flames. This simple skewered grilled meat is packed with flavour, with a hint of sweetness. Paired perfectly with some raw onions, cucumber and a lovely peanut sauce.
Here we have a simplified version packed with all the same flavours but cooked on the simplicity of your home grill or pan.
Satay Yum Yum
1kg Chicken Thighs
1ts Tumeric Powder
2 Red Onion
4 Cloves Garlic
3tb Palm Oil
1 Lemon Grass
1ts Chili Powder
Dice up your Chicken into BITE SIZED PIECES
Peel 1 red onion and 4 cloves of garlic.
Chop 1 stalk of lemon grass into 1 inch pieces
Throw your garlic, onion and lemon grass into a blender. Add in 3tb of palm oil, 2tb of sugar, 1ts of chili powder, 1ts of tumeric powder, 1/2ts of salt and a bit of water. (No palm oil? just use regular oil)
Blend Blend Blend them all up till smooth.
Add your spice blend onto your chicken and give it a good massage. Cover with cling wrap and let it marinate for at least 2 hours.
While it is marinating soak your bamboo skewers in some water. This prevents it from burning when cooking.
Begin skewering your chicken onto your bamboo sticks. Should yield you about 20-25 sticks depending on how tightly you pack your chicken.
On your flattest pan bring it up to the highest heat possible. Drizzle a bit of palm oil over the pan.
Once the pan is RIPPING hot lay your skewers in and let them cook for a minute or 2. Flip once they have attained their signature char. Should take about 4-6 minutes per skewer depending on the size of your chicken pieces.
Chop up 1 red onion into bite size pieces along with 1 cucumber.
Plate up and enjoy!
Extra: Once your done eating 1 stick of satay you can use the stick to poke and eat your cucumber and onions. Or or or or you can stack them up and make a little bamboo stick house.