Ingredients with Measurements:
- 1 lb. chicken breast, cut into small cubes
- 1/2 cup coconut milk
- 2 tbsp. tamarind paste
- 2 tbsp. brown sugar
- 2 tbsp. soy sauce
- 2 tbsp. vegetable oil
- 1 tbsp. ground coriander
- 1 tbsp. ground cumin
- 1 tsp. turmeric powder
- 1/2 tsp. salt
- 10-12 wooden skewers, soaked in water for 30 minutes
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. In a bowl, mix together coconut milk, tamarind paste, brown sugar, soy sauce, vegetable oil, ground coriander, ground cumin, turmeric powder, and salt.
2. Add chicken cubes to the bowl and mix well to coat the chicken with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
3. Preheat the grill or grill pan to medium-high heat.
4. Thread the marinated chicken cubes onto the soaked wooden skewers.
5. Grill the chicken skewers for 8-10 minutes, turning occasionally, until the chicken is cooked through and slightly charred.
6. Serve hot with peanut sauce and cucumber salad.
Time:
Preparation time: 15 minutes
Marinating time: 2 hours or overnight
Cooking time: 8-10 minutes
Temperature:
Grill or grill pan on medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories: 220
Fat: 12g
Carbohydrates: 7g
Protein: 22g
Substitutions for ingredients:
- Chicken breast can be substituted with chicken thighs or beef.
- Tamarind paste can be substituted with lime juice.
- Brown sugar can be substituted with honey or maple syrup.
- Soy sauce can be substituted with tamari or coconut aminos.
- Vegetable oil can be substituted with peanut oil or sesame oil.
Variations:
- Add chopped lemongrass or ginger to the marinade for extra flavor.
- Use shrimp or tofu instead of chicken.
- Make a vegetarian version by using mushrooms and vegetables.
Tips and tricks:
- Soak the wooden skewers in water for at least 30 minutes before grilling to prevent them from burning.
- Don't overcrowd the skewers, leave some space between each piece of chicken for even cooking.
- Baste the chicken skewers with the remaining marinade while grilling for extra flavor.
Storage instructions:
Leftover chicken skewers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chicken skewers in the microwave or oven until heated through.
Presentation ideas:
Arrange the chicken skewers on a platter and garnish with chopped cilantro and sliced red chili peppers.
Garnishes:
Chopped cilantro, sliced red chili peppers, and lime wedges.
Pairings:
Serve with peanut sauce and cucumber salad.
Suggested side dishes:
Steamed rice, grilled vegetables, or a green salad.
Troubleshooting advice:
- If the chicken is sticking to the grill or grill pan, brush it with some oil before grilling.
- If the chicken is not cooked through, lower the heat and cook for a few more minutes.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to prevent foodborne illness.
- Wash your hands and all utensils and surfaces that come into contact with raw chicken to prevent cross-contamination.
Food history:
Satay is a popular Southeast Asian dish that originated in Indonesia. It is typically made with marinated meat that is skewered and grilled over an open flame.
Flavor profiles:
The Makmur Satay is a flavorful and aromatic dish with a sweet and tangy marinade that is balanced by the smoky and charred flavor from grilling.
Serving suggestions:
Serve the Makmur Satay as an appetizer or main dish with peanut sauce and cucumber salad. It is perfect for a summer barbecue or a casual dinner party.
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Region: Indonesian