Serbian-style Sate Kere

Ingredients

In the Serbian adaptation of Sate Kere, we incorporate Serbian flavors and cooking techniques to create a fusion dish. The original Indonesian recipe is traditionally made with chicken or beef, marinated in a mixture of soy sauce, garlic, and spices. In the Serbian version, we use similar marinade ingredients but also add Serbian herbs and spices such as paprika and oregano. The grilling method remains the same, but the peanut sauce is adjusted to include Serbian ingredients like sour cream and lemon juice, giving it a tangy twist. We alse have the original recipe for Sate kere, so you can check it out.

• 500g (1.1 lb) chicken breast, cut into bite-sized pieces 500g (1.1 lb) chicken breast, cut into bite-sized pieces
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 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 peanut sauce: For the peanut sauce:
• 100g (3.5 oz) roasted peanuts, finely ground 100g (3.5 oz) roasted peanuts, finely ground
• 2 tablespoons sour cream 2 tablespoons sour cream
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 1 tablespoon honey 1 tablespoon honey
• 1 clove garlic, minced 1 clove garlic, minced
• 1/4 teaspoon chili flakes (optional) 1/4 teaspoon chili flakes (optional)
• Salt to taste Salt to taste

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 18g (Saturated Fat: 3g)
• Carbohydrates: 7g (Sugar: 4g)
• Protein: 34g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a bowl, combine the soy sauce, olive oil, minced garlic, paprika, dried oregano, salt, and pepper. Add the chicken pieces and marinate for at least 1 hour in the refrigerator.
2. 2.
   Preheat the grill to medium-high heat.
3. 3.
   Thread the marinated chicken onto the soaked wooden skewers.
4. 4.
   Grill the skewers for about 8-10 minutes, turning occasionally, until the chicken is cooked through and slightly charred.
5. 5.
   Meanwhile, prepare the peanut sauce by combining the ground peanuts, sour cream, lemon juice, honey, minced garlic, chili flakes (if using), and salt in a bowl. Mix well until smooth and creamy.
6. 6.
   Serve the grilled chicken skewers with the peanut sauce on the side.

Treat your ingredients with care...

• Chicken breast — To ensure juicy and tender skewers, do not overcook the chicken. Remove from the grill when the internal temperature reaches 165°F (74°C).
• Roasted peanuts — If you can't find roasted peanuts, you can roast raw peanuts in a preheated oven at 350°F (175°C) for about 10-15 minutes until golden brown. Allow them to cool before grinding.

Tips & Tricks

• Soaking the wooden skewers in water prevents them from burning during grilling.
• For a spicier peanut sauce, add more chili flakes or a dash of hot sauce.
• Serve the skewers with a side of Serbian ajvar (roasted red pepper spread) for an extra burst of flavor.
• If you prefer a milder taste, reduce the amount of garlic in the marinade and peanut sauce.
• Experiment with different meats such as beef or pork for variety.

Serving advice

Serve the Serbian-style Sate Kere as a main course alongside a fresh salad or grilled vegetables. Garnish with chopped peanuts and fresh cilantro for added visual appeal.

Presentation advice

Arrange the grilled skewers on a platter, drizzle the peanut sauce over them, and sprinkle with chopped peanuts and cilantro. Serve with a side of ajvar and a wedge of lemon for an attractive and appetizing presentation.