John Myers
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Marinated Chicken Kebabs with Peanut Sauce
The perfect marinated chicken kebabs with peanut sauce recipe with a picture and simple step-by-step instructions.
Marinated chicken skewers
- 400 g Chicken breast
- 2 Garlic cloves, finely grated
- 6 tbsp Soy sauce
- 2 tsp Raw cane sugar
- 2 tsp Ground coriander
- 2 tsp Ground ginger
- 0,5 tsp Cumin
- 0,5 tsp Espelette pepper
- Oil
Peanut sauce
- 100 g Roasted peanuts
- 250 ml Water
- 4 Shallots, finely diced
- 4 Garlic cloves, finely grated
- 1 pinch Cinnamon
- 1 tsp Lemon juice
- Salt
- Black pepper from the mill
- 4 tbsp Oil
Marinated chicken skewers
- Cut the chicken breast into large cubes. In a bowl, whisk the soy sauce with the garlic, sugar, ginger, coriander, cumin and pimento d’Espelette and pour over the chicken breast, massage in well, cover and leave in the refrigerator for at least 2 hours.
- In the meantime, soak 6 wooden skewers in water for at least 30 minutes. Take the chicken breast out of the refrigerator and stick it on the skewers. Heat some oil in a pan and fry the skewers all around for about 10 – 12 minutes.
peanut sauce
- Place 80 g of the peanuts with 250 ml of water in a blender and grind finely. Finely grind the remaining peanuts dry. Heat the oil in a saucepan and sauté the shallots and garlic until translucent. Add the cinnamon, salt, pepper and lemon juice and stir-fry briefly.
- Add the peanut butter and cook until creamy while stirring and finally stir in the soy sauce.
finish
- Arrange the skewers with the sauce on a plate and sprinkle with the ground peanuts. We had rice and an Asian cucumber salad with it: Asian cucumber salad
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