Saté Chicken Skewers with Curry Coconut Peanut Sauce

When its 'skewer day' at Sub Rosa, you want to be here. The prep crew will have sliced and thread a handful of meat skewers in the morning. In the afternoon, I go wild with sauces. From our incendiary Indonesian saté to our creamy Thai version to my sweet Yakitori sauce, this is the ultimate street food - meat on a stick. Whether you are street side in Bangkok or grill side in Dundee, these little guys are always a treat. If you can smell my cooker pumping out sweet smoke from our plum and cherry chips, you know something good is cooking inside.

Here's what you need to make the skewers:

	14 (6-inch) bamboo skewers
	1 1/2 tsp. coriander
	1/4 tsp. turmeric
	2 cloves garlic, minced (1 teaspoon)
	5 tsp lemon juice
	1/2 tsp. ground fennel seeds
	3 small shallots, minced
	2 tsp. sugar
	2 tsp. tamari
	Pinch of cayenne pepper
	1 Lb. boneless skinless chicken breast. 1-inch-wide strips, 2 to 3 inches long
	1/2 cup plus 1/4 cup Curry Coconut Peanut Sauce [recipe below]

Here's what you do:

To assemble the chicken skewers: Soak the bamboo skewers in water for 30 minutes. In a large bowl, combine the 1/2 cup of the Curry Coconut Peanut Sauce with the coriander, turmeric, garlic, lemon juice, fennel, shallots, sugar, tamari, and cayenne pepper to make the marinade. Skewer the chicken strips, one per skewer. Coat the chicken with the marinade and marinate for at least two hours or overnight, if possible.

Prepare and heat grill. Cook the skewers 4 minutes on each side over a medium-hot fire until golden brown. Baste with some of the remaining 1/4 cup sauce after turning the skewers; reserve the rest of the sauce for serving.

To cook in the oven, preheat the oven to 450°F. Place the chicken skewers on a foil-lined baking pan. Bake for 7 minutes; then remove the chicken from the oven. Turn the skewers over, baste them with some of the remaining 1/4 cup sauce, and bake for 7 more minutes, until golden brown on both sides. Serves 6 - 8 if you are lucky.

Curry Coconut Peanut Sauce

Heat the canola oil in a saucepan over medium heat. Sauté the onion, garlic, serrano pepper, and ginger until the onion is translucent. Add the curry powder and cumin; sauté over low heat for 1 minute. Add the coconut milk, peanut butter, cilantro, tamari, honey, lime juice, ketchup, and water. Bring the sauce to a boil, whisking often. Reduce the heat; simmer for 10 minutes. Makes 4 1/2 Cups

Source: Whole Foods Cookbook

Sub Rosa Recipes
Lunch Recipes