INGREDIENTS
1.5kg (3lb 3oz) skinless, boneless
chicken breasts
oil, for brushing
For the marinade
3 shallots, finely chopped
2 garlic cloves, finely chopped
½ tsp chilli powder
2 tsp ground coriander
2 tsp ground ginger
3 tbsp soy sauce
2 tbsp distilled white vinegar
2 tbsp vegetable oil
For the peanut sauce
1½ tbsp vegetable oil
175g (6oz) shelled, skinned, raw peanuts
½ onion, sliced
1 garlic clove, chopped
½ tsp dried chilli flakes
2 tsp ground ginger
1 tsp brown sugar
1½ tbsp lemon juice salt and freshly ground black pepper
Method
- Cut the chicken breast fillets lengthwise into thin strips. Put all the ingredients for the marinade in a large bowl and combine. Add the chicken strips and mix until well coated with the marinade. Cover with cling film and refrigerate for 3–12 hours. Soak 18 bamboo skewers in water for 30 minutes.
- For the peanut sauce, heat the oil in a pan. Roast the peanuts in the hot oil for 3–5 minutes until lightly browned. Transfer to a food processor and blend with the onion, garlic, chilli flakes, ginger, sugar, and lemon juice until very smooth. Add about 375ml (12fl oz) of hot water and blend to make a fairly runny sauce. Transfer to a saucepan, bring to the boil, and simmer for 2 minutes, stirring constantly. Season to taste, remove from the heat and keep warm.
- Preheat the grill. Thread the chicken strips on to the skewers concertina fashion, using 3 strips per skewer and twisting the strips slightly as you thread them. Brush the grill rack with oil and arrange the chicken kebabs on the rack.
- Grill the kebabs about 5–7cm (2–3in) from the heat for 2–3 minutes until browned. Turn and cook the other side. Arrange on plates with the warm peanut sauce. A rice pilaf goes well with this.
TIP
Marinate the chicken in the morning, cook and serve in the evening.