Short-cooked chicken skewers served with warm peanut satay sauce, smoky from the grill and rich from coconut milk.
30 min prep 15 min cook
Keeps the screen on · step-by-step guide · built-in timer
Cut the chicken into large cubes and thread them onto skewers.
Rest the chicken with salt, ginger, and a little oil for 15 minutes.
Grill the skewers for 15 minutes, turning, so the chicken does not stay pink inside.
Warm the peanut sauce in a small pot for 3 minutes.
Bring the sauce together with the chicken, but do not boil it so the oil does not separate.
💡 Tip: Warm the peanut sauce gently; boiling can split the oil from the sauce.
🍽️ Serving suggestion: Serve the skewers hot with extra peanut sauce.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~460
kcal calories
30
g protein
13
g carbs
31
g fat
2.1g
Sugar
1.4g
Fiber
987.8mg
Sodium
6.9g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
No adaptations yet. Be the first to add one!
To leave a review, sign in.
Give this recipe its first star
No reviews yet, did you try it? How did it turn out, what did you change? Help the next cook.
Try a similar recipe in the same category at a different complexity.
Selected from the same category and tags
Found an error in this recipe?