These Chicken-style Skewers are too good to share! But if you’re feeling extra generous, your family will love them too. Just remember to set some time aside for marinating, I promise it’s worth it.
• SERVES: 4
• PREP TIME: 15min (and 1 hour to marinate)
• COOKING TIME: 10min
- 1 x 380 g box plant-based chicken-style strips (e.g. Fry’s) or 350 g tempeh
- 4–6 wooden skewers, soaked in water overnight (to prevent burning)
For the peanut satay sauce:
- 1 tsp coconut oil
- 1⁄2 brown onion, finely minced 1⁄4 tsp crushed garlic
- 1⁄2 tsp grated fresh ginger
- 1⁄2 tsp ground cumin
- 4 Tbsp smooth peanut butter
- 2 Tbsp soy sauce
- 2 Tbsp tamari
- 1 tsp lime juice
- 2 Tbsp maple syrup
- plant-based milk or water as needed
- thinly sliced spring onions
- crushed peanuts
- fresh coriander
Defrost the chicken-style strips or cut the tempeh into medium-sized cubes (± 2 x 2 cm).
For the peanut satay sauce, heat the coconut oil in a small saucepan over a medium-high heat. Add the onion and fry for 5 minutes, then add the garlic, ginger and cumin.
Fry for another 1–2 minutes. Add the peanut butter, soy sauce, tamari, lime juice and maple syrup. Lower the heat and simmer for another minute or so, until the peanut butter melts.
Add a little plant-based milk or water to thin out the mixture as needed, and allow to cool. Combine the strips or tempeh and sauce in a dish, ensuring that all are covered with the sauce.
For the best results, marinate for an hour (or overnight) in the refrigerator. Thread the strips or tempeh onto the soaked skewers. Barbecue over a medium heat for 6–8 minutes a side, or alternatively cook in an oven or air fryer at 180°C for 5–6 minutes.
Sprinkle the skewers with spring onions, crushed peanuts and coriander. Serve with the remaining sauce on the side.