نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

ساتاي الدجاج المشوي على الفحم على أسياخ من سيقان عشبة الليمون

Asian 20 Mins Prep · 30 Mins Cook

Deseed the chillies. Peel and roughly chop the garlic.
Place the garlic, chillies, sunflower oil, cumin, tumeric, kecap manis, fish sauce, coconut milk and water in a blender or food processor to make the satay sauce. Blitz until smooth. Set aside half the mix.
Place the remaining half of the satay sauce in a bowl with the chicken pieces and toss to combine. Refrigerate for 1 hour or overnight.
Preheat a grill or griddle pan over a medium heat.
Halve the lemongrass and thread the chicken onto the skewers. Brush the skewers with the sesame oil.
Grill in batches, turning occasionally, until cooked through, approx. 6-8 minutes. Place the skewers on a serving platter.
Place the reserved satay sauce in a small pot over a medium heat. Bring to a boil and cook for approx. 2 minutes or until slightly reduced.
Drizzle the satay sauce over the skewers and finish with the extra peanuts and basil leaves. Serve the skewers while hot.