Chunks of chicken breast are marinated in a mixture of lime juice, garlic, sesame oil and fresh ginger to give them a great flavour.
4 wooden satay sticks, soaked in warm water
500 g (1 lb 2 oz) boneless chicken breasts
sprigs of fresh mint, to garnish
500 g (1 lb 2 oz) boneless chicken breasts
sprigs of fresh mint, to garnish
Marinade
1 garlic clove, crushed
1 shallot, chopped very finely
2 tbsp sesame oil
1 tbsp fish sauce or light soy sauce
finely grated rind of 1 lime or 1/2 lemon
2 tbsp lime juice or lemon juice
1 tsp sesame seeds
2 tsp finely grated fresh ginger root
2 tsp chopped fresh mint
salt and pepper
1 shallot, chopped very finely
2 tbsp sesame oil
1 tbsp fish sauce or light soy sauce
finely grated rind of 1 lime or 1/2 lemon
2 tbsp lime juice or lemon juice
1 tsp sesame seeds
2 tsp finely grated fresh ginger root
2 tsp chopped fresh mint
salt and pepper
method
1. To make the marinade, put the crushed garlic, chopped shallot, sesame oil, fish sauce or soy sauce, lime or lemon rind and juice, sesame seeds, grated ginger root and chopped mint into a large non-metallic bowl. Season with a little salt and pepper and mix together until all the ingredients are thoroughly combined.
2. Remove the skin from the chicken breasts and cut the flesh into chunks.
3. Add the chicken to the marinade, stirring to coat the chicken completely in the mixture. Cover with cling film (plastic wrap) and chill in the refrigerator for at least 2 hours so that the flavours are absorbed.
4. Thread the chicken on to wooden satay sticks. Place them on the rack of a grill (broiler) pan and baste with the marinade.
5. Place the kebabs under a preheated grill (broiler) for about 8 - 10 minutes. Turn them frequently, basting them with the remaining marinade.
6. Serve the chicken skewers at once, garnished with sprigs of fresh mint.
The kebabs taste delicious if dipped into an accompanying bowl of hot chilli sauce.
2. Remove the skin from the chicken breasts and cut the flesh into chunks.
3. Add the chicken to the marinade, stirring to coat the chicken completely in the mixture. Cover with cling film (plastic wrap) and chill in the refrigerator for at least 2 hours so that the flavours are absorbed.
4. Thread the chicken on to wooden satay sticks. Place them on the rack of a grill (broiler) pan and baste with the marinade.
5. Place the kebabs under a preheated grill (broiler) for about 8 - 10 minutes. Turn them frequently, basting them with the remaining marinade.
6. Serve the chicken skewers at once, garnished with sprigs of fresh mint.
The kebabs taste delicious if dipped into an accompanying bowl of hot chilli sauce.
serving amount
serves 4
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