INGREDIENTS:
- 25-30 Skewers soaked in water for an hour
- 1 kg Chicken Thighs (cut into thin slivers)
- Cucumber (diced)
- Red Onion (quartered)
MARINADE
- 2 cm (thickest part) Galangal (peeled, thinly sliced and chopped)
- 2 stalks Lemongrass, thinly sliced (white part only). *Don’t discard the remaining part of the lemongrass as you can turn it into a brush for the BBQ
- 4 cloves Garlic (peeled and sliced)
- 5 Red Shallots (peeled and sliced)
- 1/2 cup Brown Sugar
- 3 tsp Salt
- 2 Tbs ground Turmeric
- 2 Tbs ground Coriander
- 2 Tbs ground Cumin
INGREDIENTS:
- To start, if you are using whole coriander seeds or whole cumin, dry-roast them in a pan until you start to smell their aromas. Grind them in an electric spice/coffee grinder and set aside. Using a food processor, blitz the galangal, lemongrass, shallots and garlic well. Place into a large metal or glass bowl.
- Stir in the brown sugar, turmeric, ground coriander and cumin until a wet paste is formed. Add in the chicken pieces and mix thoroughly with the spice paste. Cover the bowl with cling wrap, and set aside in the refrigerator for at least 5 hours (or overnight).
- When the meat is ready, pierce about 3-4 pieces (through the centre) onto each skewer. Depending on how you have cut the pieces of the chicken and/or how generous you are with each skewer, you could end up with 25-30 skewers.
- Once all the meat have been skewered, fire up your Heat Beads® Briquettes, and once the Briquettes are ready, transfer them into your Kettle BBQ and set up for direct cooking.
- Lay out the skewers in a row on the grill. Dip your lemongrass brush into a mixture of oil and a small amount of honey and lightly brush over the satay skewers to keep them moist.
- Once the meat is cooked (roughly 20 minutes), remove from BBQ and serve immediately with cucumber and red onions. Enjoy!
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