Pete Evans and Dr. Mercola recently joined forces and created a new cookbook, “Fat for Fuel Ketogenic Cookbook.” In this book you’ll discover easy and delicious recipes, along with practical tips on how to follow a ketogenic eating plan. CLICK HERE to order your copy now.
If you haven’t heard of satay before, you’re missing out on something quite delicious. Satay is a dish wherein cubes of meat such as chicken, pork, or beef are grilled on skewers and served with fresh peanut sauce. It’s popular in Southeast Asian countries like Indonesia (where it originated), Thailand, Malaysia, and Singapore.1
The combination of savory meat and rich peanut sauce makes these Satay Chicken Skewers from Pete Evans a unique dish to cook for your family and friends. Not only are they great for lunch or dinner, but you can eat them as a snack too, just like how some Southeast Asians do it.
Satay Chicken Skewers Recipe
Prep Time: 30 minutes plus 2 1/2 hours for marinating and soaking Cook Time: 10 minutes Total Time: 35 minutes Serving Size: 4
- Combine the lime zest and juice, coconut oil, tamari, fish sauce, garlic, ginger, and ground spices in a large bowl and mix well. Add the chicken and toss until thoroughly coated in the marinade.
- Transfer the chicken and marinade to a large, sealable plastic bag and marinate for at least 2 hours.
- Soak 8 bamboo skewers in a shallow dish of cold water for at least 30 minutes, then drain.
- To make the cashew satay sauce: combine the cashews and almond butter in the bowl of a food processor and pulse until the nuts are well-ground.
Add the ginger and chili and process until well-blended. Add the tamari, sesame oil and maple syrup, and blend well.
Gradually pour in 4 tablespoons of water and pulse until the sauce becomes smooth.
If the sauce is a little too thick, simply add more water. Set aside. Season with a little salt if desired.
- Preheat a barbecue or grill plate to medium-high.
- Thread the marinated chicken cubes onto the prepared skewers and season with salt and pepper.
- Grill the skewers, basting with the marinade, for 3 minutes on each side until browned and cooked through. Season with salt and pepper if needed.
- To serve, warm the satay dipping sauce if desired. Scatter the coriander leaves over the skewers and serve with the lime halves and the satay sauce on the side.
Possible allergens include nuts, shellfish, and fish sauce
These Satay Chicken Skewers Are Satisfyingly Good
You can’t make good satay without high-quality meat. For this recipe, or any other chicken dish in general, use organic, pasture-raised chicken. Most conventional chickens today come from confined animal feeding operations (CAFOs), where they are fed an unhealthy diet of grains and additives, forced to live in horrible living conditions, and exposed to a higher risk of bacterial contamination.
Organic, pasture-raised chicken is better because of the nutrients and benefits that you can get from it. Chicken is an incredibly good source of protein, vitamin B6, and minerals like iron, zinc, and magnesium.2
You can also find sulfur-containing amino acids such as cysteine, leucine, methionine, and valine (to name a few), known to sustain skeletal and heart muscles, in chicken. Researchers are also studying the link between pasture-raised chicken and decreased blood and blood LDL-cholesterol levels.3
Turmeric, a popular Asian spice, stands out because of its bright yellow color and its health benefits. Turmeric has minerals like iron, manganese, and potassium, and vitamins B6 and C. But what makes this spice more special is curcumin, the active ingredient that can provide pain relief from arthritis, lessen joint swelling, and maintain your heart and liver health.
Organic raw cashews are more than just a snack you can munch on. Apart from having zero cholesterol, they have an amino acid called l-arginine that may help people with heart disease or have an increased risk for it. Flavanol-containing proanthocyanidins, which help prevent cancer cells from spreading in your body, are also present in cashews.
About Pete Evans
Pete Evans is an internationally renowned chef who has joined forces with Dr. Mercola to create a healthy cookbook that’s loaded with delicious, unique Keto recipes, ideal for people who want to switch to a ketogenic diet. The “Fat for Fuel Ketogenic Cookbook” is the perfect tool to help get you started on your ketogenic journey. CLICK HERE to order your copy now.
Pete has had numerous noteworthy contributions to the culinary world. He has not only cooked for the general public, but he’s also cooked a royal banquet for the Prince and Princess of Denmark, a private dinner for Martha Stewart, and even represented his hometown at the gala GʼDay USA dinner for 600 in New York City.
Pete’s career has moved from the kitchen into the lounge room with many TV appearances including Lifestyle channel’s “Home” show, “Postcards from Home,” “FISH,” “My Kitchen Rules” and “A Moveable Feast.”
Sources and References