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Add a photoThis dish offers an amazing collage of flavors blending Indonesian, Portuguese, Spanish and West African flavors. Personally, I prefer the marinade and dipping sauce on these kebabs to traditional Indonesian satay. The heavy sweetness of the Indonesian peanut sauce is replaced by a tangy, spicy and slightly sweet mixture of peanuts, tomatoes, green onions, ginger, and jalapeno (or Thai chile). This is a must try dish and would be great as a dinner, appetizer, or passed hors d'oeuvres.
Ингредиенты
- 2 Tbsp soy sauce
- 2 Tbsp molasses (or if you can find it substitute 1/4 cup kejap manis for the soy sauce and molasses)
- 1 Tbsp fresh lime juice
- 1 tsp ground cumin
- 2 tsp peeled fresh ginger, grated
- 1 tsp sambal oelek or Thai chile paste
- 1/2 tsp ground turmeric
- 1 1/2 pounds skinless, boneless chicken breast, cut into 1/2 inch wide strips
- 1/3 cup chicken broth
- 3 Tbsp creamy peanut butter
- 1/2 cup chopped tomato
- 2 Tbsp minced green onion
- 2 Tbsp fresh cilantro chopped
- 1 Tbsp fish sauce
- 1 Tbsp fresh lime juice
- 1 tsp peeled ginger, grated
- 1 tsp seeded and minced Thai chile or jalapeno chile
- 1 tsp honey
- 1 garlic clove, crushed
- Cooking Spray
Инструкции
- Combine the first 7 ingredients in a large zip lock back, seal, and marinate for 30 minutes.
- Combine the broth and peanut butter in a saucepan and cook over low heat for 5 minutes, stirring with a whisk. Pour the mixture into a bowl, stir in tomato and next 8 ingredients (all but cooking spray).
- Preheat your grill to medium high.
- Remove the chicken from the bag and thread onto 8 inch skewers or place on a couple of oiled, closable, square grilling baskets (I did this because it was easier than skewering).
- Place the baskets on the grill or oil the grill and place the kebabs on the grill. Grill 2 - 2 1/2 minutes on each side or until done. Serve with the peanut sauce. (We made one batch of sauce with the jalapeno and a small one without for our youngest child).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 201g | |
| Recipe makes 4 servings | |
| Calories 246 | |
| Calories from Fat 65 | 26% |
| Total Fat 7.62g | 10% |
| Saturated Fat 1.55g | 6% |
| Trans Fat 0.03g | |
| Cholesterol 64mg | 21% |
| Sodium 968mg | 40% |
| Potassium 639mg | 18% |
| Total Carbs 15.25g | 4% |
| Dietary Fiber 1.4g | 5% |
| Sugars 8.87g | 6% |
| Protein 29.55g | 47% |
Отзывы
15 декабря 2014
Our whole family really enjoyed these kebabs, from youngest to oldest. We served them with a mixture of white and brown rice, roasted cauliflower, sliced persian cucumber in rice vinegar, and finished with a pineapple and strawberry fruit salad.Этот рецепт был приготовлен/опробован мной!
15 декабря 2014
I should have mentioned that I adapted this recipe from Cooking Light's Global Kitchen cookbook by David Joachim. So far I'm very happy with recipes I've adapted from this book.Этот рецепт был приготовлен/опробован мной!
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