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Satay Tempeh or Chicken Skewers

Satay Tempeh Chicken Skewers

Preparation Time

2 hours to overnight

Cooking Time

25 minutes

Servings

Several Skewers

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Ingredients

For the Marinade:

•             ¼ cup (45g) crunchy peanut butter

•             3 tbsp. coconut milk (more if required)

•            1 tbsp.  sesame oil

•            1 tbsp. lime juice

•            1 tbsp. tamari (or soy sauce)

•            1tbsp.honey

•            1 tsp. chili paste (sambal oelek)

•            1 tsp. ginger, grated

For the Slaw:

•             300g red cabbage, shredded

•            1 tbsp. Sesame oil

•            1 tsp. honey

•            1 tbsp. lime juice

•              2 tsp. ginger, grated

•              sesame seeds to serve

400g Tempeh or Chicken for the skewers.

Method

  1. Cut the tempeh into 32 even cubes
  2. Mix all the marinade ingredients in and add the tempeh/ chicken chunks to the marinade and stir until all cubes are covered. Cover the dish or place in an airtight container and store in the fridge overnight (or a least 1-2 hours).
  3. Preheat the oven to 350F (180C).
  4. Thread the marinated tempeh on skewers (4 cubes on each), then place on a baking sheet and bake for 25- 30 mins checking to prevent burning. Save the rest of the marinade for serving.
  5. Mix all the slaw ingredients and season with salt and pepper, then mix well and set aside.
  6. Once tempeh is ready, serve 2 skewers per person with a drizzle of the leftover sauce, alongside the Asian slaw. Sprinkle with sesame seeds to serve

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