Coconut chicken satay skewers

Satay is a dish originating from Southeast Asia, particularly popular in countries like Indonesia, Malaysia, and Thailand. It consists of skewers of meat marinated with spices and grilled, served with aromatic sauces, usually peanut or coconut. In Latin America, this dish has gained popularity and is adapted according to local ingredients. In some countries, it is simply known as skewers or kebabs, although the technique and flavors always recall traditional satay. Its origin is linked to the culinary influence of Javanese and mestizo culture, where fresh spices and the use of coconut milk are essential protagonists.

In countries like Mexico, Colombia, and Argentina, it has been adapted with different proteins and marinades, maintaining the essence of satay but with a regional touch. In Venezuela and Peru, for example, the use of fresh herbs and citrus is common to add freshness. Overall, this dish has become a delicious bridge between Asia and Latin America, ideal for gatherings and informal meals.

How to Prepare Chicken Coconut Satay Skewers

To begin, it is important to soak the wooden skewers in cold water for 1 to 2 hours before grilling to prevent them from burning during cooking.

Then, cut the boneless chicken breasts into pieces approximately 3 to 4 inches long.

Place the meat in a medium bowl to prepare the marinade.

In a food processor or blender, mix the shallots, garlic, coconut milk, lemon juice, brown sugar, cilantro leaves, salt, whole cumin seeds, and turmeric until a smooth and homogeneous paste is obtained.

Combine this paste with the chicken meat, cover the bowl, and let it marinate in the refrigerator for 1 to 2 hours to enhance the flavors.

Once marinated, insert the chicken pieces onto the skewers without overcrowding, placing approximately 4 pieces per skewer for even cooking.

Finally, grill the skewers on the barbecue or grill until they are crispy and golden, but still juicy, approximately 3 to 6 minutes, turning them to cook evenly.