Chicken and Pork Satay Skewers

  • 200g pork fillet, cut into bite-size chunks
  • 200g chicken fillet
  • For the satay sauce
  • 100g peanut butter
  • 1 tablespoon chilli sauce
  • 1 tablespoon sesame oil
  • 1 garlic clove, crushed & chopped
  • 2–3 tablespoon soy sauce
  • Juice of 1 lime
  • A little milk, to loosen
  • For the marinade
  • 1 garlic clove, minced
  • 1 teaspoon minced ginger
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • 2 lemongrass stalks, crushed and finely chopped
  • Bunch of fresh coriander stalks, chopped
  • 2 teaspoon Thai fish sauce
  • Olive oil, to loosen
  • Red onion
  • Cucumber
  • Coriander
  • Cos lettuce
  • Fresh mint

1. First, mix together all the satay ingredients to combine, adding enough milk to loosen the sauce.

2. Next, combine all the marinade ingredients, using enough oil to loosen. Throw in the chunks of pork and chicken, coating them in the marinade, and allow to steep for 30 minutes.

3. Heat the grill or barbecue. Skewer the pork and chicken pieces on lemongrass sticks or pre-soaked skewers and griddle for 15–20 minutes on all sides until cooked through.

4. Serve with the delicious satay, some diced red onion, cucumber and coriander.

5. Serve in a cos lettuce leaf with mint and coriander, with Jasmine rice on the side.

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