Peruvian-style Satay

Ingredients

While the original Indonesian Satay is traditionally made with peanut sauce, our Peruvian adaptation incorporates a creamy and tangy Aji Amarillo sauce. This sauce, made from Peruvian yellow chili peppers, adds a delightful kick to the succulent skewered meat. Additionally, we use local Peruvian ingredients to infuse the dish with the flavors of the Andean region. We alse have the original recipe for Satay, so you can check it out.

• 500 grams (1.1 lb) chicken breast, cut into thin strips 500 grams (1.1 lb) chicken breast, cut into thin strips
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons lime juice 2 tablespoons lime juice
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/4 cup Aji Amarillo paste 1/4 cup Aji Amarillo paste
• 1/4 cup mayonnaise 1/4 cup mayonnaise
• 1 tablespoon lime juice 1 tablespoon lime juice
• 1 tablespoon honey 1 tablespoon honey
• Bamboo skewers, soaked in water for 30 minutes Bamboo skewers, soaked in water for 30 minutes

Nutrition

• Calories: 250 kcal / 1046 KJ
• Fat: 12g (Saturated Fat: 2g)
• Carbohydrates: 6g (Sugars: 4g)
• Protein: 28g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the vegetable oil, soy sauce, lime juice, minced garlic, cumin, paprika, dried oregano, salt, and black pepper. Mix well.
2. 2.
   Add the chicken strips to the marinade and toss until they are evenly coated. Let the chicken marinate for at least 30 minutes, or overnight for more flavor.
3. 3.
   In the meantime, prepare the Aji Amarillo sauce by combining the Aji Amarillo paste, mayonnaise, lime juice, and honey in a small bowl. Mix until well combined. Set aside.
4. 4.
   Preheat the grill or grill pan over medium-high heat.
5. 5.
   Thread the marinated chicken strips onto the soaked bamboo skewers.
6. 6.
   Grill the skewers for about 4-5 minutes per side, or until the chicken is cooked through and slightly charred.
7. 7.
   Serve the Peruvian-style Satay with the Aji Amarillo sauce on the side for dipping.

Treat your ingredients with care...

• Aji Amarillo paste — Aji Amarillo is a Peruvian yellow chili pepper with a unique flavor. If you can't find the paste, you can substitute it with a combination of yellow bell pepper and aji panca paste for a similar taste.
• Bamboo skewers — Soaking the bamboo skewers in water before grilling prevents them from burning. This step is essential to ensure the skewers are safe to use.

Tips & Tricks

• For a smoky flavor, you can grill the chicken over charcoal instead of using a grill pan.
• If you prefer a spicier sauce, add a small amount of minced rocoto pepper to the Aji Amarillo sauce.
• Serve the Peruvian-style Satay with a side of quinoa or Peruvian-style fried rice for a complete meal.
• Experiment with different meats such as beef or pork for a variation in flavors.
• If you don't have access to fresh Aji Amarillo peppers, you can use jarred Aji Amarillo paste as a convenient alternative.

Serving advice

Serve the Peruvian-style Satay as an appetizer or as a main course accompanied by a fresh salad. Garnish with chopped cilantro and a squeeze of lime juice for an extra burst of flavor.

Presentation advice

Arrange the skewers on a platter, drizzle the Aji Amarillo sauce over the top, and sprinkle with chopped cilantro. Serve with lime wedges on the side for an attractive and inviting presentation.