Peanut Satay Skewers

These skewers are just delish and really versatile for all tastes!! I tend to mix and match vegetables and protein sources but always keep the peanut satay sauce to drizzle over the top when serving.

I love to make my own sauces, pestos, dressings and hummus as I know exactly what is going into the mix and they are incredibly easy to make. For this peanut satay sauce, I mix through some of my homemade sweet chilli sauce – a regular shop bought version will work great too. Check out the recipe and you’ll be surprised at just how easy it is to make your own!

Any mix of chunky vegetables will work perfectly, my favourites are aubergine, tomatoes, red onion, red pepper and courgette. For protein, I usually choose chicken or prawns.

The skewer method is super simple and the cooking is even easier. Word of warning, the peanut satay sauce is finger licking good but will stay fresh for up to 2 weeks in the fridge once stored in a sealed jar.

Serves 2, makes 6 skewers.

  • 1/2 aubergine, cut into generous chunks
  • 2 red onions, peeled and cut into quarters
  • 6 vine or cherry tomatoes
  • 6 prawns or 1 chicken breast, cut into 12 pieces
  • black pepper and sea salt
  • extra-virgin olive oil

Peanut Satay Sauce:

  1. If using timber skewers, best to soak overnight if cooking on the BBQ to prevent burning.
  2. Preheat an oven to 220°C/200°C fan/475°F or light your BBQ.
  3. Pierce the skewers with a mix of aubergine, red onion, tomato & chicken as you like.
  4. Arrange the skewers on a tray or wire rack over a roasting tin. Drizzle the salt, pepper and oil over the skewers, turn over and repeat.
  5. Place in the oven for 20-25 minutes or on the BBQ until the chicken and aubergine are cooked through.
  6. For the peanut satay sauce: combine all the remaining ingredients together in a bowl and whisk until smooth. Just add more water if you like it super runny.
  7. To serve: drizzle the satay sauce over the skewers and serve extra on the side for dipping.

Peanut Satay Skewers; Delalicious

Happy cooking,
Sinéad
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