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Chicken Satay with Yogurt-Cucumber Sauce

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Chicken Satay with Yogurt-Cucumber Sauce

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

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
No ratings yet
Course Appetizer, Main Dish
Cuisine Indian, Indonesian
Servings 4 people

Ingredients
  

Chicken Satay

Yogurt-Cucumber Sauce

Instructions
 

Chicken Satay

  • 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.)

Yogurt-Cucumber Sauce

  • 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.
Tried this recipe?Let us know how it was!

Chicken Satay with Yogurt-Cucumber Sauce

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
No ratings yet
Course Appetizer, Main Dish
Cuisine Indian, Indonesian
Servings 4 people

Ingredients
  

Chicken Satay

Yogurt-Cucumber Sauce

Instructions
 

Chicken Satay

  • 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.)

Yogurt-Cucumber Sauce

  • 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.
Tried this recipe?Let us know how it was!

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