Mini Chicken & Beef Satay with Spicy Peanut Dipping Sauce

29 11 2010

Continuing on with my selection of top party foods for the festive season I have decided to post my recipe for delicious mini chicken satay.

Obviously the satay marinade can be used with whatever you want but in this case I have chosen bite size pieces of chicken and beef so as to make the skewers easier to hold and eat.

These chicken and beef satay sticks are particularly good served with a spicy peanut dipping sauce for which I have also included my recipe.

I know that a lot of people like to include peanuts or peanut butter in the marinade itself but I prefer not to. Not only is this recipe better in my opinion but it is also safer for people with nut allergies as they can still enjoy the marinated skewers and can avoid the dipping sauce.

Satay:

12 skinless chicken thighs  or breasts cut into bite size cubes

1kg  flank steak cut into bite size cubes or thin strips

 Marinade:

250g lemongrass

2 shallots or 2 small onions

6 cloves garlic

4/5  fresh red chilies

4 inch piece of fresh ginger

2 tsp turmeric

4 Tbsp ground coriander

4 tsp cumin seeds

6 Tbsp dark soy sauce

8 Tbsp fish sauce

4 Tbsp sunflower or rapeseed oil

10  Tbsp brown sugar

Method:

Soak the wooden skewers in water over night so that they don’t burn, if using metal skewers this step is not needed.

Cut the chicken and beef into pieces and place into 2 separate bowls

Peel the onion/shallots,the garlic cloves and remove the woody section from the lemongrass.

Place all of the ingredients for the marinade into a food processor and blitz until everything is combined together and you have a suitable consistency for a marinade.

Try a little of the marinade to make sure that it tastes ok,  the main tastes you are looking for are salty and sweet with the chilli in the background. Adjust accordingly.

Pour equal amounts of the marinade over both the chicken and beef ensuring that all of the pieces are well coated.  Cover the bowls and leave to marinate for at least 1 hour ideally a whole day.

When you are ready to cook thread the meat onto the skewers ensuring that you leave space at the bottom of the skewer for them to be picked up.

Cook the meat under a hot grill or ideally on a BBQ.  Depending on the thickness of the meat used you will need to cook for between 10 and 20 minutes turning every 5 minutes or so.

If you have any left over marinade at the bottom of the bowls you can baste the skewers each time you turn them.

Serve immediately with the spicy peanut dipping sauce.

Spicy Peanut Dipping Sauce:

225g sugar free smooth peanut butter

60ml rice wine vinegar

2 tbsp ponzu sauce / lime juice

1 1/2 tsp dark soy sauce

1 clove garlic

2 tbsp hot chilli sauce (or to taste)

1 1/2 tbsp brown sugar

1 tsp salt

60ml sesame oil

2tbsp water

Handful of peanuts to garnish

Method:

Place all ingredients into a food processor and blitz for a few seconds until you a sauce with a nice thick consistency.

Crush the whole peanuts and scatter over the sauce as a garnish along with a few red chilli flakes

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