It's suitable for people who are gluten free, or as an alternative to satay for those who are allergic to peanuts. Which makes it a great choice for feeding a crowd, or taking a plate, when you're not sure what people's food intolerances might be. I threw the chilli in for a kick, but it can easily be left out. I usually alternate the chicken with squares of vegetables to help stretch the meat out, but again, if you have enough meat, you could just use chicken.
Sesame Satay Marinade (per kg of meat):
- 3 tbsp miso paste
- 3 tbsp tahini - sesame seed paste
- 3 tbsp mirin
- 1 tbsp crushed garlic
- 1 tbsp crushed ginger
- 1/4 cup lemon juice
- chilli, finely chopped - optional
- 1 kg chicken meat, 3cm diced - thighs are good, but breast meat will also work
- 20 - 30 skewers - soaked for 20 - 30 minutes.
- 2 tbsp sesame seeds, toasted
Optional veggies for skewering:
- 1 onion, diced
- 1 capsicum, diced
- eggplant, diced
- mushrooms, halved
- zucchini, sliced
To prepare the meat, mix all marinade ingredients together and toss through, chicken pieces. Cover and set aside overnight if possible or for at least 30 minutes.
Soak the skewers, for 20 - 30 minutes - this stops the skewers from burning on the BBQ.
Prepare vegetables if using. Dicing them into 3cm pieces.
Skewer pieces of meat, alternating with vegetables, so that there's 3 or 4 pieces of meat per skewer.
TIP: Pierce the vegetables through the skin, rather than the fleshy parts, as this will prevent them from falling off the sticks as they cook.
On a hot BBQ cook skewers for 10- 15 minutes, turning regularly.
Sprinkle with toasted sesame seeds to serve.
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