Stick food. I’m telling you, it’s my latest obsession. This was on of the dishes served at our Housewarming party a week ago.
Satay is originally a Java, Indonesian dish made up of any seasoned, skewered and grilled meat, served with a sauce. In truth I’ve come to associate it with Thai cooking, but a quick browse through Wikipedia revealed that Indonesia was where Satay came from.
- 3 boneless skinless free range organic chicken breasts sliced into 1 inch length wise strips
- 1-2 lemons, juiced
- 3 minced garlic cloves
- pinch of salt
- generous drizzle of olive oil
1. I like to let the raw sliced chicken meat marinate in the lemon juice, garlic, salt and olive oil for at least 3 hours. I’ll mix it all on occasion, but keep it in the refrigerator while it sits.
2. Skewer each slice through a bamboo skewer which can be found at most grocery stores.
3. You can grill these on a BBQ grill or like I did, on a stove top cast iron griddle. Turn often and cook till done.
Peanut Ginger Sauce
- 1/3 cup smooth peanut butter
- 3 tbsp water
- 2 tbsp gluten free tamari
- juice from 2 limes
- 1 tbsp fresh minced ginger
- 1/2 tsp brown sugar
- 1 clove garlic, minced
- pinch of cayenne
- salt to taste
1. Throw all of this into a food processor and blend until smooth.
2. Serve with a few peanuts on top