Mediterranean-style Satay

Ingredients

While the original Indonesian Satay is typically made with peanut sauce and served with rice cakes, this Mediterranean adaptation incorporates a variety of Mediterranean flavors and ingredients. The peanut sauce is replaced with a tangy yogurt-based marinade, and the dish is served with a refreshing cucumber and mint salad. These changes give the Satay a lighter and fresher Mediterranean twist. We alse have the original recipe for Satay, so you can check it out.

• 500g (1.1 lb) boneless chicken breast, cut into thin strips 500g (1.1 lb) boneless chicken breast, cut into thin strips
• 1 cup (240g) Greek yogurt 1 cup (240g) Greek yogurt
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 tablespoons lemon juice 2 tablespoons lemon juice
• 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 paprika 1 teaspoon paprika
• 1/2 teaspoon turmeric 1/2 teaspoon turmeric
• Salt and pepper, to taste Salt and pepper, to taste
• Wooden skewers, soaked in water for 30 minutes Wooden skewers, soaked in water for 30 minutes
• For the cucumber and mint salad: For the cucumber and mint salad:
• 1 cucumber, thinly sliced 1 cucumber, thinly sliced
• 1/4 cup fresh mint leaves, chopped 1/4 cup fresh mint leaves, chopped
• 2 tablespoons lemon juice 2 tablespoons lemon juice
• 1 tablespoon olive oil 1 tablespoon olive oil
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories: 250 kcal / 1046 KJ
• Fat: 10g (Saturated Fat: 2g)
• Carbohydrates: 6g (Sugar: 3g)
• Protein: 32g
• Fiber: 1g
• Salt: 0.5g

Preparation

1. 1.
   In a bowl, combine the Greek yogurt, olive oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, salt, and pepper. Mix well to create the marinade.
2. 2.
   Add the chicken strips to the marinade, ensuring they are well coated. Cover the bowl and refrigerate for at least 2 hours, 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 the soaked wooden skewers.
5. 5.
   Grill the skewers for about 8-10 minutes, turning occasionally, until the chicken is cooked through and slightly charred.
6. 6.
   While the skewers are grilling, prepare the cucumber and mint salad. In a bowl, combine the sliced cucumber, chopped mint leaves, lemon juice, olive oil, salt, and pepper. Toss gently to combine.
7. 7.
   Serve the Mediterranean-style Satay hot off the grill, accompanied by the refreshing cucumber and mint salad.

Treat your ingredients with care...

• Chicken breast — Ensure the chicken breast is thinly sliced to ensure even cooking and tenderness.
• Greek yogurt — Opt for a thick and creamy Greek yogurt for the marinade to add richness and tanginess to the dish.
• Cucumber — Use fresh and crisp cucumbers for the salad to add a refreshing element to the dish.
• Mint leaves — Gently chop the mint leaves just before adding them to the salad to preserve their vibrant flavor.
• Wooden skewers — Soak the wooden skewers in water for 30 minutes before grilling to prevent them from burning.

Tips & Tricks

• For a smoky flavor, you can add a pinch of smoked paprika to the marinade.
• If you prefer a spicier Satay, add a dash of cayenne pepper or chili flakes to the marinade.
• Soaking the wooden skewers in water prevents them from burning on the grill.
• Serve the Satay with warm pita bread or flatbread for a Mediterranean touch.
• If you don't have a grill, you can also cook the skewers in a grill pan or under the broiler.

Serving advice

Serve the Mediterranean-style Satay as a main course, accompanied by the cucumber and mint salad. Garnish with fresh herbs like parsley or cilantro for an extra burst of flavor. You can also serve it with a side of couscous or quinoa for a complete Mediterranean meal.

Presentation advice

Arrange the grilled Satay skewers on a platter, garnished with lemon wedges and fresh herbs. Place the cucumber and mint salad in a separate bowl or on the side of the platter for a vibrant and appetizing presentation.