Chicken Satay Skewers With Cucumber Yogurt Sauce Recipes

Steps:

• Soak bamboo skewars for atleast 30 minutes or overnight.
• Heat oil in small saucepan. Combine shallots, garlic, ginger, lemon grass and jalepeno and saute for 5 minutes on medium low heat. Put remaining marinade ingredients in a seperate bowl and add cooked mixture. Let cool. Cut chicken breast into 16 slices (appoximately 1 oz each). Pour over chicken and refrigerate atleast 1 hour.
• Meanwhile mix yogurt sauce ingredients, cover and refrigerate.
• Preheat grill. Skewer each piece of chicken with one skewer. Place chicken on grill and cook 2 minutes on each side. Serve with yogurt sauce.

Steps:

• 1. 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 up to 2 hours.
• 2. 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.
• 3. Serve the satays on a platter lined with lettuce leaves and cilantro; accompanied by a small bowl of peanut sauce on the side.
• 4. PEANUT SAUCE: In a bowl, first whisk together the peanut butter along with water. Add the remaining wet ingredients and whisk well. Finally add the sugar, ginger and the chill sauce until incorporated. Keep refrigerated.
• 5. THAI CUCUMBER RELISH: Mix all ingredients together and chill until serving.