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Indonesian chicken and vegetable skewers



Indonesian chicken and vegetable skewers
Chicken threaded onto skewers with zucchini and bell peppers, then marinated in a spicy Indonesian-style sauce and grilled until tender.

6 bamboo or wooden skewers—soaked in water
14 oz (420g) chicken breast—cut into bite-size pieces
2 zucchini (courgettes)—cut into ½-inch rounds
2 orange or red peppers—cut into bite-size pieces
2 tablespoons kecap manis (Indonesian sweet soy sauce)
2 tablespoons soy sauce
2 tablespoons lime juice
1 teaspoon sambal oelek (or ½ teaspoon dried chili flakes)
1 teaspoon ground coriander

1 clove garlic—minced

THREAD the chicken, zucchini and peppers evenly onto each skewer. MIX together the remaining ingredients in a small bowl until well combined and pour over the prepared chicken and vegetable skewers. MARINATE, covered, in the refrigerator for at least 30 minutes, turning the skewers halfway through marination. COOK the skewers on a hot grill for 10 minutes, turning and brushing regularly with the marinade.

  Chicken Satay. Marinated chicken pieces grilled on skewers and served with peanut sauce.

  Peanut Chicken Noodles. Long, slippery rice noodles with strips of stir-fried chicken and vegetables in a rich and spicy Indonesian peanut sauce.

  Lemongrass Chicken with Bean Thread Noodles. Chicken, snow peas and red pepper cooked in a lemongrass and coconut milk broth, mixed with bean thread noodles and topped with crushed peanuts.

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