Sate skewers with peanut dip

Name: Sate skewers with peanut dip
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Onion; 4 TABLESPOONS Oil; 400 ml Chicken or vegetable broth (instant); 150 g chunky peanut butter; 7-10 Tbsp Sambal Oelek; 600 g Chicken filet; 3 red peppers; 1 Garlic clove; 7-10 Tbsp Juice of 1 lemon; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Parsley; 7-10 Tbsp wooden skewers

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Onion
4 TABLESPOONS Oil
400 ml Chicken or vegetable broth (instant)
150 g chunky peanut butter
7-10 Tbsp Sambal Oelek
600 g Chicken filet
3 red peppers
1 Garlic clove
7-10 Tbsp Juice of 1 lemon
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Parsley
7-10 Tbsp wooden skewers

Directions

1
Peel and finely chop the onion. Heat 1 tablespoon of oil in a pot. Fry the onion in it. Add stock and peanut butter, bring to the boil while stirring. Season to taste with Sambal Oelek.
2
Let the sauce cool down. Wash the meat, dab dry and cut into long strips. Clean, wash and quarter the peppers. Cut 1 pepper into small pieces. Put the meat strips on wooden skewers together with the pepper pieces in a wavy shape. Peel garlic and chop finely. Mix 3 tablespoons of oil, lemon juice and garlic and drizzle over the chicken skewers. Leave to stand for 10 minutes. Grill the saté skewers on a hot grill for 3-4 minutes on each side. Season with salt and pepper.
3
Mix 3 tablespoons of oil, lemon juice and garlic and drizzle over the chicken skewers. Leave to stand for 10 minutes. Grill the saté skewers on a hot grill for 3-4 minutes on each side. Season with salt and pepper. Grill the paprika quarters for about 4 minutes. Garnish saté skewers and paprika quarters with parsley. Add peanut dip