Spicy Satay Skewers with 3 Dipping Sauces
- Author
- Byron Bay Chili Co
- Prep Time
- 45 minutes
- Cook Time
- 15 minutes
- Servings
- 4 serves
- Category
- Appetisers
Ingredients
- Choose 1 kg total from boneless skinless chicken, boneless lamb or beef or firm tofu and small new potatoes, yams or sweet potatoes
- ¼ cup chopped onion
- 2 cloves garlic, chopped
- 2 tablespoons chopped ginger
- 2 tablespoons chopped coriander
- 1 teaspoon curry powder
- ¾ cup coconut milk
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 1 ½ tablespoons brown sugar
- 1 cup BYRON BAY FIERY COCONUT CHILLI SAUCE
- ½ cup chunky peanut butter
- Hot water to thin
- 1 cup BYRON BAY SPICY LEMONGRAS CHILLI SAUCE
- Juice of 1 lime
- 2 tablespoons soy sauce
- Hot water to thin
- 1 cup BYRON BAY SMOKIN' MANGO CHILLI SAUCE
- ¼ cup chopped coriander
- Hot water to thin
Directions
- Cut chicken into strips
- cut meat and tofu into cubes
- cut vegetables into thick slices and parboil until just tender
- Make marinade by combining all ingredients in a food processor
- Pour over whatever you have chosen to grill
- If using two or more, keep in seperate bowlsand divide marinade accordingly
- Marinate for at least 2 hours (tofu can marinate for several days)
- Make each dipping sauce by combining its ingredients and transfer to serving bowls
- Thread marinated pieces onto bamboo or metal skewers
- Grill until cooked, turning several times
- Alternatively, skewers can also be broiled