Satay Recipe – Eats Now

Name: Satay
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds chicken breast halves, boneless, skinless; 6 each shallots; 6 cloves garlic peeled and minced; 1/4 cup coconut milk; 2 tablespoons lemon juice; 1 tablespoon brown sugar; 1 teaspoon cilantro; 1/2 teaspoon salt; 1/4 teaspoon cumin seeds whole; 1/4 teaspoon turmeric

Servings: persons

1 1/2 pounds chicken breast halves, boneless, skinless
6 each shallots
6 cloves garlic peeled and minced
1/4 cup coconut milk
2 tablespoons lemon juice
1 tablespoon brown sugar
1 teaspoon cilantro
1/2 teaspoon salt
1/4 teaspoon cumin seeds whole
1/4 teaspoon turmeric

1
Cut meat into 3/4 inch pieces.
2
Place in a medium sized bowl.
3
If using variety of meat, place each in a separate bowl.
4
In a food processor or blender whirl together shallots, garlic, coconut milk, lemon juice, sugar, coriander, salt, cumim and turmeric to form a smooth paste.
5
Combine with meat and marinate, covered in the fridge for 1 to 2 hours.
6
Thread onto skewers without crowding, about 4 pieces per skewer.
7
Grill or broil until crisp and browned, but still juicy, about 3 to 6 minutes, turning to cook evenly.
8
Serve with satay kuah sauce.

316

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 pounds chicken breast halves, boneless, skinless, 6 each shallots, 6 cloves garlic peeled and minced, 1/4 cup coconut milk, and more.

Yes, Satay falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Satay

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