Chicken Satay Skewers With Cucumber Yogurt Sauce Recipes

GRILLED CHICKEN KABOBS WITH CUCUMBER YOGURT SAUCE

Steps:

• Mix lemon juice, olive oil, za'atar, garlic, salt, and pepper together. Put chicken in a zip-locked bag and pour marinade over it. Marinate the chicken at least 2-3 hours or as long as overnight.
• If using wooden skewers, soak in water at least 30 minutes if grilling outdoors (I usually double them up so they are easier to turn).
• Prepare the yogurt sauce by combining the ingredients in a medium bowl. Refrigerate until ready to eat.
• Thread chicken onto the skewers. You should have 4 kabobs total.
• Preheat the grill over medium heat, oil the grates and cook (indoor or outdoor grill works fine) until the chicken is cooked though, turning often about 12 to 15 minutes.
• Serve with lemon wedges and yogurt sauce.

CHICKEN SATAY SKEWERS RECIPE BY TASTY

Steps:

• In a food processor, blend the peanut butter, coconut milk, spring onions, garlic, ginger, chilies, curry powder, cumin, turmeric, salt, soy sauce, and lime juice into a smooth paste; this should make about 2 cups. Reserve half of the marinade and pour the other half over the chicken thighs. Mix and chill for 2 hours or overnight.
• Preheat the oven to 425˚F (220˚C). Line a baking tray with parchment paper.
• Skewer the marinated chicken onto bamboo skewers, then arrange the skewers so their ends rest on the edges of the baking tray, allowing the chicken to be suspended. Bake the chicken skewers for 15-20 minutes, until slightly dark brown on the edges and cooked through.
• With no oil in the pan, toast the chopped peanuts on low to medium heat, stirring constantly until the peanuts turn golden brown, 2-3 minutes. Add in the reserved marinade and the coconut milk. Stir and cook until thick and very aromatic, 5-10 minutes.
• Serve the chicken skewers with the sauce on the side.
• Enjoy!

CHICKEN SATAY SKEWERS WITH CUCUMBER YOGURT SAUCE

Steps:

• Soak bamboo skewars for atleast 30 minutes or overnight.
• Heat oil in small saucepan. Combine shallots, garlic, ginger, lemon grass and jalepeno and saute for 5 minutes on medium low heat. Put remaining marinade ingredients in a seperate bowl and add cooked mixture. Let cool. Cut chicken breast into 16 slices (appoximately 1 oz each). Pour over chicken and refrigerate atleast 1 hour.
• Meanwhile mix yogurt sauce ingredients, cover and refrigerate.
• Preheat grill. Skewer each piece of chicken with one skewer. Place chicken on grill and cook 2 minutes on each side. Serve with yogurt sauce.

CHICKEN SATAY W/ PEANUT SAUCE & CUCUMBER RELISH

Steps:

• 1. Combine the yogurt, ginger, garlic, and curry powder in a shallow mixing bowl, stir to combine. Place the chicken strips in the yogurt marinade and gently toss until well coated. Cover and let the chicken marinate in the refrigerator for up to 2 hours.
• 2. Thread the chicken pieces onto the soaked skewers working the skewer in and out of the meat, down the middle of the piece, so that it stays in place during grilling. Place a grill pan over medium heat and brush it with oil to prevent the meat from sticking. Grill the chicken satays for 3 to 5 minutes on each side, until nicely seared and cooked through.
• 3. Serve the satays on a platter lined with lettuce leaves and cilantro; accompanied by a small bowl of peanut sauce on the side.
• 4. PEANUT SAUCE: In a bowl, first whisk together the peanut butter along with water. Add the remaining wet ingredients and whisk well. Finally add the sugar, ginger and the chill sauce until incorporated. Keep refrigerated.
• 5. THAI CUCUMBER RELISH: Mix all ingredients together and chill until serving.

MEAL PREP CHICKEN SKEWERS WITH OLIVE, CUCUMBER AND HERB YOGURT SAUCE

Steps:

• For the olive, cucumber and herb yogurt sauce: Grate the cucumber on the large holes of a box grater into a clean kitchen towel or fine-mesh sieve set over a bowl. Squeeze or push against the sides of the sieve to remove excess water; set aside. Put the yogurt, olives, feta, parsley, olive oil, lemon juice, honey, oregano, paprika, garlic and 1 teaspoon salt in a blender and process until evenly combined and smooth. Transfer to a bowl and stir in the grated cucumber. Season with salt to taste. Serve immediately or store in an airtight container in the refrigerator for up to 4 days; the sauce just gets better as it sits.
• For the chicken skewers: Whisk together the yogurt, paprika, onion powder, garlic powder, lemon zest, 4 1/2 teaspoons salt and 1 teaspoon pepper in a large bowl. Add the chicken, stir to coat evenly, cover and marinate for at least 1 hour or up to overnight in the refrigerator.
• Skewer the chicken pieces onto twenty-four 8- to 10-inch metal skewers (see Cook's Note), about 6 pieces per skewer.
• Heat a large grill pan over medium heat and lightly grease with vegetable oil.
• Working in batches, cook the chicken skewers, flipping halfway through when they release naturally from the pan, until charred all over and cooked through but still tender, 9 to 10 minutes total. Serve immediately with the yogurt sauce, or cool completely, then remove the chicken from the skewers. The chicken can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat the chicken in the oven at 350 degrees F for about 20 minutes if frozen and 10 to 12 minutes if refrigerated.