![Hungarian-style Chicken Satay](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/satay--hungarian-cuisine--d0e1d7cc-45f6-4c50-85ed-514579d91886.png)
Recipe
Hungarian-style Chicken Satay
Paprika-infused Chicken Satay with Creamy Sour Cream Dip
4.7 out of 5
In Hungarian cuisine, bold flavors and hearty ingredients are celebrated. This Hungarian-style Chicken Satay combines the traditional Indonesian dish with the rich and aromatic flavors of Hungarian paprika. The tender chicken skewers are marinated in a flavorful blend of spices and served with a creamy sour cream dip, creating a unique fusion of flavors that will delight your taste buds.
Metadata
Preparation time
15 minutes
Cooking time
10 minutes
Total time
25 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Gluten-free, Low-carb, High-protein, Dairy-free (if sour cream is substituted with dairy-free alternative), Paleo-friendly (if sour cream is substituted with paleo-friendly alternative)
Allergens
Dairy (can be substituted with dairy-free alternative)
Not suitable for
Vegan, Vegetarian, Nut-free, Egg-free, Soy-free
Ingredients
While the original Indonesian Satay is typically made with peanut sauce, this Hungarian adaptation replaces it with a creamy sour cream dip. Additionally, the marinade for the chicken skewers incorporates Hungarian paprika, giving the dish a distinctively Hungarian flavor profile. We alse have the original recipe for Satay, so you can check it out.
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500g (1.1 lb) boneless, skinless chicken breasts, cut into thin strips 500g (1.1 lb) boneless, skinless chicken breasts, cut into thin strips
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2 tablespoons Hungarian paprika 2 tablespoons Hungarian paprika
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2 cloves garlic, minced 2 cloves garlic, minced
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1 teaspoon ground cumin 1 teaspoon ground cumin
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1 teaspoon ground coriander 1 teaspoon ground coriander
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1 teaspoon salt 1 teaspoon salt
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1/2 teaspoon black pepper 1/2 teaspoon black pepper
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2 tablespoons olive oil 2 tablespoons olive oil
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1/4 cup (60ml) sour cream 1/4 cup (60ml) sour cream
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1 tablespoon lemon juice 1 tablespoon lemon juice
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1 tablespoon chopped fresh parsley, for garnish 1 tablespoon chopped fresh parsley, for garnish
Nutrition
- Calories: 250 kcal / 1046 KJ
- Fat: 12g (4g saturated)
- Carbohydrates: 4g (1g sugars)
- Protein: 30g
- Fiber: 1g
- Salt: 1g
Preparation
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1.In a bowl, combine the Hungarian paprika, minced garlic, ground cumin, ground coriander, salt, black pepper, and olive oil. Mix well to form a paste.
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2.Add the chicken strips to the marinade and toss until they are evenly coated. Cover the bowl and refrigerate for at least 1 hour, or overnight for best results.
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3.Preheat the grill or grill pan over medium-high heat.
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4.Thread the marinated chicken strips onto skewers.
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5.Grill the chicken skewers for about 8-10 minutes, turning occasionally, until they are cooked through and slightly charred.
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6.In a small bowl, combine the sour cream and lemon juice to make the creamy sour cream dip.
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7.Serve the grilled chicken satay skewers with the creamy sour cream dip on the side.
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8.Garnish with chopped fresh parsley.
Treat your ingredients with care...
- Chicken breasts — Ensure the chicken breasts are thinly sliced to ensure even cooking and tenderness.
- Hungarian paprika — Use high-quality Hungarian paprika for the best flavor. Adjust the amount according to your spice preference.
- Sour cream — If you prefer a tangier dip, you can add more lemon juice to the sour cream.
Tips & Tricks
- Soak wooden skewers in water for 30 minutes before threading the chicken to prevent them from burning on the grill.
- For a spicier version, add a pinch of cayenne pepper to the marinade.
- Serve the chicken satay with a side of Hungarian cucumber salad for a refreshing contrast.
Serving advice
Serve the Hungarian-style Chicken Satay as an appetizer or main course. It pairs well with a side of rice or Hungarian dumplings.
Presentation advice
Arrange the grilled chicken satay skewers on a platter and drizzle the creamy sour cream dip over them. Garnish with chopped fresh parsley for a pop of color.
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