Chicken Satay Sticks with Cucumber Salad
These chicken satay sticks are a real hit with my children. They can even be made on cocktail sticks and served with a satay dip as canapés. Here, we remove them from the skewers and place them in wraps. Serves four.
You will need
4 skinless chicken breasts, cubed
1 red pepper, cut into 2cm dice
Salt and freshly ground black pepper
Sunflower oil For the marinade
100ml natural yogurt
3 tbsps crunchy peanut butter
3 tbsps sweet chilli sauce For the cucumber salad
1 cucumber, halved lengthways, deseeded and thinly sliced
1 red onion, thinly sliced
1 lemon, juice only
1 tbsp Thai fish sauce (nam pla)
1 tbsp chopped fresh coriander leaves To serve
4 tbsps mayonnaise
4 tbsps mango chutney
4 flour tortilla wraps
Soak eight skewers if you are using wooden ones so they don't burn on the barbecue.
Place the yogurt, peanut butter and sweet chilli sauce in a bowl and mix together. Add the cubed chicken and coat well.
The chicken can be left in this marinade for two to three hours in the fridge or overnight.
For the cucumber salad, mix together the cucumber, red onion, lemon juice, Thai fish sauce and coriander in a large bowl. Chill until ready to serve.
Pre-heat the barbecue to a medium heat.
Shake off any excess marinade from the chicken. Thread the chicken pieces on to the skewers, alternating with the diced red pepper.
Season with salt and pepper.
Brush the barbecue rungs with oil. Place the skewers on the barbecue and cook, turning from time to time, until browned and cooked through.
Mix the mayonnaise with the mango chutney and spread on each of the wraps. Drain the cucumber and onion mixture and place in the centre of the wrap.
Using two skewers for each wrap, slide off the diced chicken and red peppers and place on top of the cucumber salad. Roll up and serve immediately.