Indonesian Chicken Skewers with Satay Sauce and Tomato Salad

Servings: 6

Author:

Prep Time
15 minutes

Cook Time
30 minutes

Dinner Side dishes Appetizers

Asian

Instructions

1 To make the satay sauce, in a food processor blitz the ingredients along with
350ml water. Pour the mixture into a large frying pan and slowly cook over a low
heat until it’s fragrant and the onion ﬂavour tastes cooked. The sauce shouldn’t
be too thick.
2 Prepare the salad dressing by heating 30ml water in a small saucepan and adding
in the palm sugar until it dissolves. Whisk in the lime juice and peanut oil and
set aside.
3 Heat up your barbecue, or if you’re using an oven, preheat it to 200°C. Brush
the skewers heavily with the satay sauce. Barbecue the skewers over a high heat
for 8 minutes, or roast them on a baking tray in the oven for about 12 minutes.
4 Pile the spinach and tomatoes on the plate, pour over the dressing, sprinkle
over the crushed peanuts and place the hot skewers on top. Serve any extra satay
sauce on the side.