Marinated Satay Kebabs
4 hours 30 minutes
This is a true make at home satay kebab with even the complex marinade being made from scratch. Cook on coals if you can but gas will be fine.
Suhara
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Ingredients
Serves: 8
- 1kg skinless boneless chicken, cubed
- 1 teaspoon cumin seeds
- 1/2 teaspoon fennel seeds
- 1 teaspoon coriander seeds
- 1/2 teaspoon cinnamon powder
- 1 teaspoon sugar
- 1 pinch salt, to taste
- 1 lemongrass bulb, coarsely diced
- 2cm turmeric or 1 teaspoon turmeric powder
- 6 shallots
- 2 tablespoon roasted peanuts
- cooking oil
- wood skewers, soaked in water and drained
Directions
Preparation:2hours ›
Cook:30min ›
Extra time:2hours marinating ›
Ready in:4hours30min
- Toast the cumin, fennel and coriander until fragrant. Grind the spices until fine then add cinnamon, sugar and salt.
- Grind the lemongrass, turmeric, shallots and roasted peanuts.
- Mix the wet paste with the dried spices then marinade the chicken well with this mixture for at least 2 hours. Add a little cooking oil to the marinating meat to keep it moist.
- Put at least 5 chicken cubes on a skewer then grill the satay over a barbecue (preferably charcoal to get the smoky flavour too).
- Brush the chicken frequently with cooking oil and cook until done. Serve with peanut sauce.
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