Jamie Oliver's Chicken Satay Skewers from 30-Minute Meals
Just to let you know, this post was written before I started the paleo diet to help ease my psoriasis. Nowadays I eat a more allergy-friendly diet, but leave these older, non-paleo posts up in case they are useful to readers, as I know not everyone eats the same as I do. Thanks for your understanding.
Living in a second-floor flat with no garden (and consequently no barbecueing) I can't help but feel a tinge of jealousy when a warm breeze scented with barbecue coals hits me when I'm out walking. So I get myself some bamboo skewers, some meat and make the most of my grill.
I was flicking through Jamie Oliver's 30-Minute Meals for weekday meal inspiration and came across his Chicken Skewers meal on page 110. I adapted the satay marinade as I was cooking for myself and two young children by removing the red chilli so it wasn't so fiery. What I was left with was an aromatic, creamy marinade that I daubed over the skewered chicken breasts. You actually keep back some of the marinade to use as a dipping sauce, which works really well and of course saves you having to make a separate dip which can be a palava and create more washing up.
As usual, with this book, Jamie is full of useful tips in this recipe, including a technique for skewering the chicken breasts whole and then cutting them into sections to make the kebab. The satay also uses faithful storecupboard standbys such as peanut butter, so no need to go out and buy too much specially. As long as you have a few bottles and jars in the cupboard such as fish sauce and soy sauce you should be OK to make this with little prior warning. (You might just have to nip out for some limes and fresh coriander but they're easy enough to get hold of).
The recipe was foolproof - easy to make, and the kebabs tasted strongly of the lime and coriander especially which was actually quite refreshing. We ate ours with noodles, but not Jamie's: I opted for a more simply dressed bowl of noodles tossed in sesame oil and soy sauce.
By all means dust off the barbecue while the weather stays sunny and cook these in the smoky heat - but if, like me, barbecueing is not an option, get the grill on and make these. I was really impressed with them.