Indonesian Chicken Kebabs (Saté Ayam, Bumbu Saté)

Sandi (From CA)'s Note:

These spicy kebabs are sold from roadside stalls in Indonesia where they are considered snacks, but several can be consumed as a main course with sweet, spicy peanut sauce and a salad.

• Total Time: 23 mins
• Prep Time: 15 mins
• Cook Time: 8 mins

Ingredients:

Yield: 6 main co ...

• 6 boneless skinless chicken breast halves (total weight about 3 lbs)

For the Marinade

• 3 shallots
• 2 garlic cloves
• ½ teaspoon chili powder
• 2 teaspoons ground coriander
• 2 teaspoons ground ginger
• 3 tablespoons soy sauce
• 2 tablespoons distilled white vinegar
• 2 tablespoons vegetable oil

For the peanut sauce

• 1 ½ tablespoons vegetable oil
• 1 ½ cups raw peanuts , shelled and skinned
• ½ medium onion
• 1 garlic clove
• ½ teaspoon hot red pepper flakes
• 2 teaspoons ground ginger
• 1 teaspoon brown sugar
• 1 ½ tablespoons lemon juice
• 1 ½ cups hot water
• salt and pepper
• 18 bamboo skewers

Directions:

1. PREPARE THE CHICKEN: Remove the tendon from each chicken breast half. Separate the fillet from each breast by lifting the end of the fillet and pulling it toward you. With a chef’s knife, cut each fillet in half lengthwise. Cut each breast into 7 thin strips on the diagonal, the same size as the strips of fillet.
2. Finely chop the shallots and garlic. Put all the marinade ingredients in a large bowl. Mix together with a metal spoon.
3. Add the chicken strips and mix until well coated. Cover with plastic wrap and refrigerate at least 3 hours or up to 12.
4. MAKE THE PEANUT SAUCE: Heat the oil in a frying pan. Add the peanuts and cook, stirring constantly, until browned, 3-5 minutes. Transfer the peanuts to a food processor.
5. Cut the onion into pieces and add to the food processor with the garlic, hot pepper flakes, ginger, brown sugar and lemon juice. Puree the mixture until very smooth, scraping the bowl with the spatula as necessary.
6. Blend in the hot water, adding enough to make a pourable sauce that coats he back of a spoon. Transfer the sauce to a saucepan, heat to boiling, and simmer 2 minutes, stirring constantly. Take care as the sauce will easily scorch. Season to taste. Remove from heat and keep warm.
7. PREPARE AND COOK THE KEBABS. About 30 minutes before cooking, soak bamboo skewers. Heat the broiler. Thread the chicken strips onto the skewers accordion-style, using three strips per skewer and slightly twisting the strips as you thread them. Brush the broiler rack with oil. Arrange the chicken kebabs on the rack.
8. Broil the kebabs 2-3 inches from the heat until the chicken is browned, 2-3 minutes. Turn and brown the other side 2-3 minutes.
9. Arrange the kebabs on individual plates and serve with the warm peanut sauce. Accompany with a rice pilaf for a more substantial meal.