Marinated Chicken Kebabs With a Peanut Satay Sauce

“I have been making this recipe for years and every time I make it I get rave reviews. It really is nothing special, I think, it is just that, the flavors all come together so well and the peanut sauce is so yummy. I make my sauce with smooth peanut butter as I am not a fan of crunchy, but I think this would be fine if you prefer to have the peanut chunks in the sauce.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine all the marinade ingredients together in a large bowl or storage container. Chop chicken into about 2cm cubed pieces, add to marinade and marinate for several hours or overnight.
  2. Soak skewers in water for about 30 minutes prior to using to prevent them from burning while cooking.
  3. Reserve marinade. Thread a piece of chicken followed by a mushroom, chicken, onion, chicken, mushroom, chicken, onion, chicken. Repeat with remaining chicken and vegetables.
  4. Grill or BBQ skewers turning a couple of times and basting with the reserved marinade. Until cooked about 15-20 minutes.
  5. I usually use red and yellow peppers as well but as I was serving these over a Thai-style salad that already had peppers in it, I chose to omit them.
  6. Sauce.
  7. I prefer to make this ahead of time and just re-heat as this allows for the flavors to really come out.
  8. Heat oil in a pan, add onions and garlic and cook to soften onion.
  9. Add remaining ingredients and stir to combine, leave on a low heat, stirring occasionally until sauce thickens. Sauce can be made a day ahead and just re-heated.

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