Satay’s roots trace to Indonesia and Malaysia, likely influenced by South Asian kebab traditions brought by Arab and Indian traders. It was quickly embraced across Southeast Asia, and the Thai version became a street-food staple. It’s traditionally grilled over charcoal, and always served with a rich peanut sauce and something bright and acidic on the side. This version uses your oven’s broiler for ease, and marinates the chicken in yogurt to tenderize it while adding protein and probiotics. Turmeric brings curcumin, a compound with anti-inflammatory properties; ginger and garlic both support digestion and immune function; peanut butter offers healthy fats and protein; maple syrup is a less-refined sweetener with trace minerals; and cucumber, carrot and mint round things out with hydration, fiber, vitamin A and a cooling, digestive-friendly finish. Feel free to swap in tofu or shrimp depending on your dietary preferences. 

Serves 4

Total Time: 3 hours (includes 2 hours marinating time)

Satay Ingredients

• 1 pound boneless chicken thighs or breasts, cut into bite-sized pieces
• ¾ cup plain full-fat yogurt
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tsp ground turmeric
• 1 tbsp curry powder
• 1 lime, juiced
• 4-6 metal skewers

Peanut Sauce Ingredients:

• 1/2 cup creamy peanut butter
• 2 tbsp maple syrup
• 1 tbsp toasted sesame oil
• 1 lime, juiced
• 1 tbsp boiling water

Salad Ingredients:

• 1 cucumber, peeled into ribbons
• 2 carrots, peeled into ribbons
• 2 tbsp rice vinegar
• 1 teaspoon sesame oil
• 1/2 lime, juiced
• 1/4 tsp salt
• 3 tbsp fresh mint leaves, torn, for garnish

Directions:

1. In a bowl, whisk together yogurt, garlic, ginger, turmeric, curry powder, lime juice and 1/2 tsp salt. Add prepared chicken, and toss to coat fully. Cover and marinate in the fridge for at least 2 hours and up to overnight.
2. Preheat your broiler to high heat. Thread the marinated chicken strips onto the skewers, dividing evenly. Arrange on a baking sheet.
3. Broil on high for a total of 8-10 minutes, turning two to three times, until charred at the edges on all sides and cooked through.
4. Whisk together the peanut butter, maple syrup and lime juice, whisking in a thin stream of boiling water to thin it to a dipping consistency. 
5. Toss the ribbons of cucumber and carrots with the rice vinegar, sesame oil, lime juice and salt to taste.
6. Plate the satay skewers with the peanut sauce for dipping and the ribbon salad alongside. Garnish with fresh mint over everything, if desired. Enjoy!