Chicken skewers with hot sauce
4 servings
50 minutes
Chicken skewers with spicy sauce are a vibrant dish of Pan-Asian cuisine, where the juiciness of chicken meat harmonizes with the spiciness of spices. This recipe is rooted in the street food traditions of Southeast Asia, where meat is grilled over an open flame and rich marinades make it particularly aromatic. Thanks to lemongrass, turmeric, and red pepper, the skewers achieve a deep flavor with a hint of heat. A rich peanut sauce infused with notes of cumin, ginger, and tamarind adds pleasant textural depth to the dish. It's an ideal option for cozy home evenings or lively celebrations when you want to surprise guests with an original treat.
1
Remove the tough leaves of the lemongrass. For the marinade, blend red chili, the soft core of lemongrass, turmeric, vegetable oil, salt, and sugar.
- Red chilli pepper: 1 piece
- Lemon grass: 2 stems
- Turmeric: pinch
- Vegetable oil: 2 tablespoons
- Salt: to taste
- Sugar: pinch
2
Cut the chicken fillet into cubes and pour the prepared marinade over it. Leave to marinate for 12 hours.
- Chicken fillet: 3 pieces
3
For the sauce, roast peanuts in a wok for a few minutes, remove the skin, and blend. Separately, blend cumin seeds, garlic, dried chili, shallots, and ginger. Sauté the resulting paste in olive oil for 5 minutes. Add the crushed peanuts and tamarind paste. Stir for 2 minutes. Pour in 400 ml of water and simmer for 20 minutes, stirring regularly.
- Shelled unsalted peanuts: 150 g
- Dried red pepper: 2 pieces
- Cumin seeds (jeera): 1 tablespoon
- Garlic: 4 cloves
- Shallots: 4 pieces
- Fresh ginger: 75 g
- Olive oil: 2 tablespoons
- Tamarind paste: 2 tablespoons
4
Cut the fillet into sticks and grill in the oven for 5-6 minutes. Serve with sauce.
- Chicken fillet: 3 pieces