Kebabs come in so many delicious forms and easily fulfill that need for something different. What’s more, children are always intrigued by them – the very idea that they can eat things from sticks – and they’re perfect for the summer grilling season.
This meal features a classic Indonesian satay with a peanut dipping sauce. The flavors are bright and tangy, and so satisfying. Pairing it with steamed jasmine rice and a cool and refreshing cucumber salad, it all comes together in the very best light and refreshing way. An added bonus is that it’s just perfect served at room temperature, taking away some of the stress that goes along with dinnertime.
This meal is perfect to add to your summer rotation – and the beauty is that it works for a weeknight dinner, but is also wonderful for entertaining. Don’t be surprised when your family and friends are asking for it again!
2 lbs. chicken thighs or breast, sliced into thin strips 1 T. coriander 1 T. tumeric 1 T. cumin 2 T. grated garlic 2 T. grated ginger 1 t. salt ½ c. full-fat coconut milk Bamboo or stainless steel skewers
- If using bamboo skewers, soak them in water for at least an hour to prevent burning on the grill.
- In a large bowl, mix all ingredients and whisk well.
- Add chicken pieces and let marinate overnight, if possible.
- Thread skewers with marinated chicken and season them well with salt and pepper.
- Grill over medium-high heat, making sure to keep skewer handles away from direct heat so they don’t burn.
- Serve warm or at room temperature with peanut dipping sauce, cucumber salad and steamed jasmine rice.
Peanut Dipping Sauce
½ c. peanut butter ¼ c. fresh squeezed orange juice ¼ c. dry sherry or Marsala 1 T. soy sauce 2 T. rice wine vinegar 2 T. honey 1 T. sesame oil 1 T. chili oil (optional - use less if you prefer less heat) 2 cloves garlic, finely minced 2 T. ginger, finely minced ¼ c. green onion, finely chopped ¼ c. cilantro, finely chopped
- Combine all ingredients in a bowl and whisk until well combined.
- Serve at room temperature.
Cucumber – Radish Salad
2 lbs. Cucumbers, sliced 1 bunch of radishes, sliced Zest and juice of 2 limes 3 Tbsp. rice wine vinegar 1 Tbsp. soy sauce 1 Tbsp. sesame oil 1 tsp. Sugar 3 scallions, sliced ⅓ cup pickled ginger, roughly chopped Sesame seeds
- In a bowl, combine cucumbers and radishes.
- Add all other ingredients and stir well to combine. *Note: this salad is best tossed together right before eating – I like to do it as the satay is grilling.
- Cooking for a larger crowd? All 3 recipes easily double or triple.
- Looking for vegetarian protein options? You can easily use extra firm, pressed tofu or blanched cauliflower florets.
- Don’t want to use peanut butter? You can use any peanut butter alternative that you prefer – sunbutter, almond butter, cashew butter, etc.
- Don’t want to use the dry Sherry or Marsala? You can substitute Mirin (Chinese cooking wine) or water. The flavor profile won’t be quite the same, but it will still be delicious
Hello, I’m Natalie! I’m a professionally-trained chef and culinary instructor living in Ann Arbor. A career change, a trip through culinary school 20 years ago, and being a lifelong Julia Child enthusiast has led me to a career doing my very favorite thing: making food and cooking approachable to home cooks of all ages!
My passion for creating great food experiences and getting people excited about learning and having fun in the kitchen is always at the heart of what I do. I teach virtual adult and family cooking classes through Ann Arbor Rec & Ed, as well as my own private cooking classes and corporate events at NatalieMarbleCooks.com. You can find me on social media at @NatalieMarbleCooks and can sign up for my bi-weekly email newsletter here, where I share family-friendly recipes, tips & tricks, new class information, and hopefully a little inspiration!