Thai Gai Sate Skewers
Chicken skewers with peanut sauce
The first thing I prepared on our new Japanese Konro Grill were Thai Sate Skewers or in Thai “Gai Sate” (
The prepared skewers are traditionally served with a
Ingredients for 20 skewers
- 400g chicken breast
- ½ tsp coarse sea salt
- 3-4 coriander roots
- 10 black pepper kernels
- 2 cloves garlic
- a small ginger root
- 50ml coconut milk
- 1 tbsp tamarind paste
- 1 tsp palm sugar or brown sugar
- 20 skewers
Zubereitung
The first step is to prepare the marinade. To do this, chop the coriander roots and turmeric root into large pieces. Then peel the garlic cloves and cut them into large pieces too.
Then put the peppercorns, coriander roots, garlic and turmeric root into a mortar and pestle together with the sea salt and crush everything into a paste.
Stir this yellowish-orange paste into the coconut milk and add the tamarind paste and palm sugar. Now dissolve everything in the coconut milk by stirring again . The marinade is now ready.
The next step is to wash the meat thoroughly and then pat it dry. Then cut the meat into thin strips slightly less than one centimetre wide.
Mix the sliced meat thoroughly with the marinade and leave to rest in the fridge for at least two hours. I like to marinate meat in stainless steel containers with lids, as I can easily mix the marinade and meat together by shaking them vigorously.
Before grilling, we then skewer the meat on short wooden skewers that we have soaked for half an hour beforehand so that they don’t burn on the grill.
However, you can also fry the finished gai sate in a pan if necessary, then you don’t need to put the skewers in water beforehand.
