Hungarian-style Chicken Satay

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.

• 500g (1.1 lb) boneless, skinless chicken breasts, cut into thin strips 500g (1.1 lb) boneless, skinless chicken breasts, cut into thin strips
• 2 tablespoons Hungarian paprika 2 tablespoons Hungarian paprika
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1/4 cup (60ml) sour cream 1/4 cup (60ml) sour cream
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 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

1. 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.
2. 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.
3. 3.
   Preheat the grill or grill pan over medium-high heat.
4. 4.
   Thread the marinated chicken strips onto skewers.
5. 5.
   Grill the chicken skewers for about 8-10 minutes, turning occasionally, until they are cooked through and slightly charred.
6. 6.
   In a small bowl, combine the sour cream and lemon juice to make the creamy sour cream dip.
7. 7.
   Serve the grilled chicken satay skewers with the creamy sour cream dip on the side.
8. 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.