Chicken Satay with Yogurt-Cucumber Sauceadmin
Satay has been influenced by Indonesian and Thai cuisines; its origin has been said to be from the Indonesian island of java. Satay is a meat dish that is marinated, skewered, and then grilled. For this recipe, we are cooking Chicken Satay and serving it with a cool yogurt-cucumber sauce. Chef Ravi
Chicken Satay with Yogurt-Cucumber Sauce
- Start by making the marinade. In a medium bowl, combine the coconut milk, curry, turmeric, honey, and ginger; mix well.
- Add the chicken strips to the marinade, making sure to coat the meat well. Cover and refrigerate for at least 30 minutes or up to 4 hours.
- Preheat the oven to 400°F. Thread the marinated meat onto the soaked skewers. Line a baking sheet with parchment paper, and lay the skewers in a single layer on the baking sheet. Bake for 12 to 15 minutes, turning once halfway through until meat is cooked through. (Alternatively, preheat your grill to medium-high, lay the skewers on the grill, and cook for 5 to 8 minutes until cooked through, turning once.)
- Meanwhile mix the yogurt sauce ingredients except for the oil in a bowl, cover and refrigerate until use. Lastly drizzle the basil olive oil on the sauce before use and serve with the satays.