This chicken marinade is great for the barbecue as it really tenderises the meat. You should serve these satay skewers with some peanut sauce. The sauce in the picture is our friend Thaiba’s satay sauce that she kindly sent home with us in a takeaway box last time we were over. This is a secret family recipe, but we are very glad she makes it for us!
Barbecue Satay Skewers – to serve 8
- 450g chicken meat, skinned and boned
- 2 tsp ground turmeric
- ½ tsp garam masala
- 1 tsp freshly ground cumin
- 1 tsp salt
- 1 tbsp brown sugar
- juice of 1 lemon
Mix all the ingredients (except the chicken) together in a large bowl. Cut the chicken into cubes and add to the bowl. Marinate overnight.
Thread the meat onto skewers and cook on a hot barbecue.
Serve with peanut sauce and rice.
Wine Suggestion: balance the bold flavours and richness with a bold Greco di Tufo from southern Italy. We love the minerality and freshness combined with the body and weight of a good example. We drank one made by Vesevo recently which was very good but look out for Mastroberardino, who helped save the appellation and grape.
(Original recipe from Darina Allen’s Ballymaloe Cookery Course, Kyle Cathie Limied, 2001.)
They look very tasty indeed. A good satay is a real pleasure. Nicer in the summer, if we ever get one.
Thanks Conor, we definitely agree on the summer and can’t wait to BBQ this for a crowd on a warm, sunny day … maybe we’ll get one this year!
(Ps. For everyone outside Ireland the last properly warm and sunny weather we had was March 2012 so it is well overdue!)
It seems even longer than that. Here’s hoping.
This sounds good. I’m going to make it!