Saté skewers with Thai salad



With our saté skewer recipe, you can create an exotic dish with chicken breast fillet in a spicy marinade and homemade peanut sauce. A crisp Thai salad with lots of fresh vegetables rounds it all off.

For the topping:
100 g peanuts, salted

some coriander, fresh

For the peanut sauce:
150 g peanut butter

200 ml coconut milk

1 tbsp honey

1 tbsp curry paste, red

1 tbsp curry powder

1 pinch of salt

For the Thai salad:
400 g carrot

250 g pak choi

1 bell bell pepper, red

150 g mushroom, brown

1/2 bunch spring onion

1/2 bunch lemongrass

1 tablespoon peanut oil

2 tablespoons soy sauce

For the marinade:
2 tbsp. chili oil

2 tsp. Sambal Oelek (chili sauce)

3 tbsp. tomato ketchup

5 tbsp. soy sauce

1/2 lime, of which the juice

1 ginger

1 chili pepper

2 clove of garlic

For the saté skewers:
800 g chicken breast fillet

2 tablespoons peanut oil

8 skewers

1) Rinse chicken breast fillets under running water, pat dry with paper towel, remove tendons if necessary. Cut fillets into bite-sized pieces.

2) For the marinade, mix chili oil, 2 tablespoons water, sambal oelek, tomato ketchup, soy sauce and the juice of one lime. Peel and finely chop the ginger. Finely chop chili pepper. Peel and finely chop garlic. Fold everything in.

3) Soak fillet pieces in marinade for 30 minutes. Skewer on shish kebabs.

4) For the Thai salad, wash carrots, pak choi and bell peppers. Peel carrots and, with the help of a spiral cutter, peel into long spaghetti. Coarsely chop pak choi. Remove stalk and seeds from bell bell pepper and cut into thin strips. Clean mushrooms and cut into quarters. Wash spring onions, remove roots and cut diagonally into small pieces. Cut lemongrass into small pieces. Set aside.

5) Het peanut oil in a pan and fry the vegetables including lemongrass for 2-3 minutes until hot. Reduce heat, put lid on and fry for another 8-10 minutes. Add a few splashes of soy sauce over the vegetables.

6) Meanwhile, fry the chicken breasts in hot peanut oil in a non-stick pan until golden brown on all sides. Add the marinade, fry for another 3-5 minutes. Keep chicken pieces warm in oven at 80 degrees convection.

7) For the peanut sauce, heat coconut milk, honey, curry powder, curry paste, peanut butter and salt in a small saucepan and stir.

8) For the topping, roughly chop the peanuts wash the cilantro, pat dry with a paper towel and pluck.

9) Arrange saté skewers on the vegetables and serve garnished with peanut sauce, roasted peanuts and fresh cilantro.

Saté skewer recipe: grilled dish from Indonesia.

Saté, or satay, is a traditional meal of grilled meat skewers and, like the traditional vegetable salad gado gado, originated in Indonesia. There are many country-specific variations of saté, the most popular of which – as in our recipe for saté skewers with radishes – is the version with chicken on skewers. Usually, the fine skewers are served with a creamy peanut sauce, which is also often equated with saté sauce. In Java, for example, lamb is also prepared saté-style and seasoned with soy sauce in addition to peanut butter. By the way, the Dutch “satésaus” is a remnant from the country’s colonial era – the peanut sauce was simply adopted from Indonesian cuisine and is now a natural part of many Dutch dishes. Try French fries with homemade peanut sauce, for example! Skewers come in all shapes and sizes. So be sure to try our shish kebab with chicken breast.

Saté skewer recipe: how to marinate meat properly

When you marinade meat before roasting or grilling, you add the perfect amount of flavor to your dish. Whether it’s pork, chicken, lamb, or beef, the raw meat not only takes on the flavor of the seasoning sauce, it also changes its texture so that when it’s done, you have a wonderfully tender meal on your plate. In our saté skewer recipe, we put the pork tenderloin pieces in oil, sambal oelek, curry paste and lime juice. Particularly acidic foods like wine, vinegar and juice from citrus fruits make the meat even more tender. However, this also works with yogurt – as is common in Indian cuisine – or fresh ginger. Oils in marinades serve as flavor carriers, while a dry seasoning – called a pickle – can draw water out of the meat or fish if prepared with salt. This is another way to tenderize the dish. Be sure to try our traditional Chinese marinated Kung Pao Chicken. Tip: The longer you marinate the meat, the better! Our EDEKA expert Kevin von Holt explains how you can achieve a perfect steak through marinade and preparation, and advises that the best way to do this is to cook the meat in a kettle grill.