Barbecue Chicken Kebabs with Singapore Sauce
Kebabs with a delicious Asian satay marinade and sauce. Chicken is used here, but beef works equally well.
Ingredients
Serves: 4
- 1 large red onion, chopped
- 2 large garlic cloves, chopped
- 3 stalks lemon grass, chopped
- 1/2 cup (125ml) soy sauce
- 1 tablespoon (20ml) peanut oil
- 1 tablespoon ground turmeric
- 1 1/2 teaspoons brown sugar
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1 pinch salt and black pepper to taste
- 500g skinless, boneless chicken breast halves - pounded thin
- 12 wooden or bamboo skewers
Directions
Preparation:15min ›
Cook:15min ›
Extra time:12hours marinating ›
Ready in:12hours30min
- In a large glass bowl, stir together the onion, garlic, lemon grass, soy sauce, peanut oil, turmeric, brown sugar, cumin, ginger, salt and pepper. Reserve about 2 tablespoons of marinade in a small bowl and refrigerate until cooking time. Mix the chicken breasts into the remaining marinade, stir to coat well and marinate in refrigerator overnight.
- About 30 minutes before serving, soak the skewers in water. Preheat a barbecue for high heat and lightly oil the grate.
- Remove the chicken breasts from the bowl and discard the used marinade. Cut each chicken breast on the diagonal into 6 long strips, and thread a chicken strip onto one of the soaked skewers. Barbecue the skewers, turning frequently and basting with the reserved marinade, until the chicken is cooked through with brown, crispy edges, 5 to 8 minutes per skewer.
Beef
Slice beef into thin slices and tenderize with a fork. Trim away any fat and gristle. Marinate, slice and thread onto skewers as for chicken.
Tip
Make extra marinade, reduce in a saucepan over high heat for about 5 minutes, and strain to make a dipping sauce for the kebabs.
Similar Recipes
Recently Viewed
Reviews and Ratings
Global Ratings:
(19)
Reviews in English (12)
I didn't thread this on skewers, but instead chopped the meat into bite size pieces before marinating, and then used it as part of a stir fry. This was my first time trying lemon grass, and I loved the taste it gave the marinade. However, it is not very edible on it's own--very very woody. Think of lemon grass like bay leaf, some that adds seasoning, but is never eaten! - 07 Nov 2010 (Review from Allrecipes USA and Canada)
I made this as the Recipe Exchange Group Recipe for the week of June 21st. Having never eaten satay before, neither I nor my husband know what it "should" be like. With that said, we thought this was a very tasty dinner. Next time I'd omit the onion and replace it with onion powder since I couldn't taste the onion & you don't wind up eating it anyway, why waste an onion when onion powder would work better? In the future I would used dried lemongrass. I can hear the purists squealing now but honestly...I couldn't taste it. Most of us don't live in a place where fresh or frozen lemongrass is available; mine was in those little plastic boxes in the produce section and I think it was inferior. I'm also not sure I'd use turmeric again. It stained my fingernails a weird pumpkin color (It'll wash off!) Lastly I did not pound my chicken, I just cut it into strips and let my husband sort out the cooking times (ha!). Overall we enjoyed this recipe thoroughly, thanks for posting! - 26 Jun 2010 (Review from Allrecipes USA and Canada)
I made this tonight with pad thai noodles and the baked egg rolls recipe from this website. I left out the tumeric and cumin just because we dont like those flavors. I added a little fish sauce & lime to the marinade. I only marinated the meat for 1 hour. I grilled chicken and skirt beef on my indoor grill and basted the satay skewers with a peanut satay sauce I made. I lived in Singapore for a year and this was close to what I was looking for!!! Its a keeper!!! - 20 Jun 2010 (Review from Allrecipes USA and Canada)