Satay is a popular street food in Southeast Asia. Street food around the world shares similar characteristics; successful street food is easy to eat, immediately satisfying, and incredibly portable. Satay was first found on the streets of Indonesia, though you can find it throughout Asia and in many places around the world. It's one of Indonesia's national foods, but they don't limit it to chicken. You don't have to, either. You could easily swap chicken out for pork, beef, or tofu. The formula for Satay is, at its most basic, preferred protein + stick + fire = Satay.
The natural choice for us to use in this recipe is Satay Seasoning, an aromatic blend with some peppery heat and zippy citrus, grounded by turmeric and paprika. It incorporates traditional Indonesian flavors with a bit of modern flair for a well-balanced and highly spirited blend. Accent the Satay with Satay Peanut Sauce for dipping, which is rich and spicy and brings nutty depth. For a sweet/salty/sour/spicy contrast, you can also serve this with Cucumber Relish. Where the peanut sauce adds depth, the relish adds zingy brightness and creates an all-encompassing culinary experience. Which is no small achievement, particularly for street food.
Traditionally, Satays are cooked using coconut frond spines, which are the stiff center portions of a coconut tree leaf. It's unlikely you'll find those easily available, so you may need to use bamboo or metal skewers. If you use bamboo skewers--or do have some coconut frond spines hanging around--you should soak your woody skewers for a few hours before you cook with them so they don't catch fire on the grill. If you use a metal skewer, keep a closer eye on the meat as it cooks. Metal skewers can heat up and cook the chicken from the inside, so you can end up with overcooked, dried out chicken.
- 1/4 cup dry roasted peanuts
- 2 Tablespoons Dried Shallots
- 3 Tablespoons Satay Seasoning
- 1 teaspoon Ground Cumin
- 1/2 teaspoon Ground Vietnamese Cinnamon
- 2 teaspoons Organic Coconut Sugar
- 2 Tablespoons Vegetable oil
- 1 pound boneless, skinless chicken breast, cut into 1 inch pieces
- Bamboo skewers, soaked for 30 minutes before grilling
- In a food processor, combine peanuts, Dried Shallots, Satay Seasoning, Ground Cumin, Ground Vietnamese Cinnamon, Organic Coconut Sugar, and vegetable oil in a food processor. Process until a paste forms, adding water if necessary to prevent from coming too thick.
- Pour marinade over chicken, cover and refrigerate for at least 30 minutes.
- Thread chicken onto skewers. Discard any leftover marinade.
- Heat grill to medium-high. Place skewers on grill and cook 5-7 minutes per side, or until cooked through.
- Remove from grill. Serve with Peanut Sauce and Cucumber Relish Salad.