Turkish-Style Satay

Ingredients

While the original Indonesian satay is typically made with peanut sauce, this Turkish-style satay features a rich and tangy yogurt-based marinade. The spices used in the marinade are also influenced by Turkish cuisine, giving the dish a unique flavor profile. Additionally, the traditional skewers are replaced with long metal skewers, commonly used in Turkish grilling. 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) plain yogurt 1 cup (240g) plain 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 ground turmeric 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• Salt and pepper, to taste Salt and pepper, to taste
• Metal skewers, soaked in water Metal skewers, soaked in water

Nutrition

• Calories: 250 kcal / 1046 KJ
• Fat: 10g (Saturated Fat: 2g)
• Carbohydrates: 5g (Sugars: 3g)
• Protein: 32g
• Fiber: 1g
• Salt: 0.5g

Preparation

1. 1.
   In a bowl, combine the yogurt, olive oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, salt, and pepper. Mix well to form a marinade.
2. 2.
   Add the chicken strips to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 2 hours, or overnight for best results.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Thread the marinated chicken strips onto the soaked metal skewers, leaving a small space between each piece.
5. 5.
   Place the skewers on the preheated grill and cook for 8-10 minutes, turning occasionally, until the chicken is cooked through and slightly charred.
6. 6.
   Remove the skewers from the grill and let them rest for a few minutes before serving.

Treat your ingredients with care...

• Chicken breast — For tender and juicy satay, make sure to cut the chicken into thin strips against the grain.
• Yogurt — Opt for Greek yogurt for a thicker marinade. If using regular yogurt, strain it through a cheesecloth to remove excess liquid.

Tips & Tricks

• Soak the metal skewers in water before grilling to prevent them from burning.
• Baste the satay with the leftover marinade while grilling for extra flavor.
• Serve the satay with a side of Turkish flatbread and a refreshing yogurt and cucumber dip.

Serving advice

Serve the Turkish-style satay as a main course alongside a fresh salad or grilled vegetables. Garnish with chopped parsley and a squeeze of lemon juice for an extra burst of flavor.

Presentation advice

Arrange the satay skewers on a platter, drizzle with a little olive oil, and sprinkle with paprika for an appetizing presentation. Serve with lemon wedges on the side for a touch of vibrancy.