Satay turkey skewers

Satay turkey skewers

By
From
Ben's Meat Bible
Serves
4-6
Photographer
Benito Martin

Ingredients

Quantity Ingredient
1cm piece fresh ginger, peeled
2 red shallots, peeled and sliced
2 lemongrass stalks, sliced
2 teaspoons salt
2 tablespoons sugar
2 teaspoons ground coriander
2 tablespoons sunflower oil
125ml coconut cream, plus extra for brushing
500g turkey breast, cut into 2 cm cubes
metal or bamboo skewers
lime wedges, to serve

Peanut dipping sauce

Quantity Ingredient
2 garlic cloves
2 red shallots, chopped
1/2 teaspoon salt
1 tablespoon sunflower oil
1 lemongrass stalk, bruised
1 tablespoon dried chilli flakes
250ml coconut milk
2 tablespoons sugar
125g crunchy peanut butter

Method

  1. Place the ginger, shallots, lemongrass, salt, sugar, coriander, oil and coconut cream into a food processor and blitz into a paste. Transfer to a bowl and coat the turkey pieces in the paste, then refrigerate for 2 hours or overnight if possible.
  2. To make the dipping sauce, pound the garlic, shallots and salt in a mortar and pestle, or process in a food processor. Heat the oil in a small frying pan and fry the shallot mixture over medium heat until fragrant and beginning to brown. Add the lemongrass and chilli flakes and fry for a further minute. Stir in the coconut milk and sugar, bring to the boil, then reduce the heat and simmer for 5 minutes. Add the peanut butter, stirring well until the sauce is smooth and thick, then cook for another 5 minutes over low heat. If the sauce gets too thick, add a little hot water to thin out; the sauce should coat the back of a spoon without being runny. Remove the lemongrass stalk and set aside for serving.
  3. If using bamboo skewers, soak them in water for 10 minutes before using. Thread the turkey onto the skewers.
  4. Heat a chargrill pan over medium heat (or crank up the barbecue). Brush the pan with coconut cream and brown the turkey skewers for 5–6 minutes, basting them with coconut cream as they cook and turning them often to get a nice colour.
  5. Serve with the peanut dipping sauce and a few lime wedges for squeezing.
Tags:
Ben
O'Donoghue
meat
bbq
carnivore
barbecue
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