SHERWIN Koopman from Bethelsdrop entered his chicken kebabs with spicy peanut satay sauce recipe for the braai competition and this tasty recipe is this month’s winner and a definite must-try at your next braai.
This recipe makes six kebabs.
Ingredients for the chicken kebabs
500g skinless chicken breasts
1 red and 1 yellow pepper
Ingredients for the satay sauce
½ onion, finely chopped
2 garlic cloves, crushed
2 tsp chilli paste
¼ cup crunchy, unsweetened peanut butter
½ cup water
1 tbs balsamic vinegar
½ tsp soy sauce
½ tsp brown sugar
For the kebabs, cut the chicken into chunks and slice the peppers into small squares. Thread the chicken and peppers onto kebab sticks (if you soak the sticks first, they won’t burn), alternating between chicken and different coloured peppers. Grill the kebabs on the braai or on a griddle pan on your stove until the chicken is cooked through. To make the satay sauce, fry the onion in some oil until soft. Add the garlic and chilli and fry for about a minute. Turn the heat down to low, add the peanut butter and stir to combine. Add the water, lemon juice, soy sauce, vinegar and sugar and continue stirring for three minutes or until the sauce is thick.
Add peppadews, pineapple or sliced onion to the kebabs.