Recipe: Chicken Satay Kebabs


Here is a recipe that is quick, easy to prepare and will please everyone. My latest book, to be published in March, is Top 100 Finger Foods — it is interesting that children are much more likely to enjoy eating food they can pick up with their fingers and threading chicken onto skewers adds oodles of child appeal.

I have tried many recipes for satay chicken but this is definitely my favourite. Peanut butter is, in fact, quite healthy. The monounsaturated fats can help lower cholesterol and it also contains resveratrol, a substance that is shown to have very strong anti-cancer properties.

Bamba (a peanut butter-flavoured puffed corn snack) is a leading Israeli snack. It is regularly given to infants in Israel where the incidence of peanut allergy is much lower than in the UK. There is a suggestion that introducing peanuts into the diet from six months may help to prevent peanut allergy. This idea is currently the subject of a large research study. Regardless of this, whole peanuts should not be given to any child under five, as they might choke.

The marinade gives the chicken a delicious flavour and the tasty dipping sauce will only take minutes to prepare. You can use thigh instead of chicken breast if you prefer, or even strips of beef.

Makes four portions

● 1 clove garlic, crushed
● 1 tbsp olive oil
● 2 tsp rice wine vinegar
● 2 tsp runny honey
● 3 large chicken breasts
● For the satay sauce:
● 1 tbsp sunflower oil
● 1 small onion finely chopped
● Half tsp ginger, finely grated
● 1 clove garlic, crushed
● 1 tsp medium curry powder
● 3 tbsp crunchy peanut butter
● 200 ml water
● 2 tsp sugar
● Half tsp soy sauce
● Squeeze of lemon juice
● A little coriander (optional)

● Preheat the oven to 190˚C 170˚C Fan, gas 5
● Mix the garlic, oil, vinegar and honey together in a bowl. Slice the chicken breasts into thin strips, then add to the bowl. Cover and marinade in the fridge for 30 minutes.
● Meanwhile, make the sauce. Heat the oil in a saucepan. Add the onion, garlic and ginger and fry over a low heat until soft and light brown in colour.
● Add the curry powder, peanut butter, water, sugar and soy sauce.
● Bring up to the boil, stirring. Add the seasoning and a dash of lemon.
● Heat a large non-stick frying pan until very hot. Thread the chicken strips onto 8 wooden skewers.
● Brown the kebabs in the hot pan for about 2 minutes until golden, then place onto a baking sheet and finish cooking in the oven for about 8 minutes.
● Serve the chicken skewers with a bowl of warm satay sauce and garnish with coriander if you like.

Share via

Want more from the JC?

To continue reading, we just need a few details...

Want more from
the JC?

To continue reading, we just
need a few details...

Get the best news and views from across the Jewish world Get subscriber-only offers from our partners Subscribe to get access to our e-paper and archive