3 table spoon
2 table spoon
1 tea spoon
1 table spoon
1 tea spoon
Add 2 tablespoons of soy sauce, brown sugar, sesame oil and ginger into the mixing bowl. Stir the sauce.
Take the chickens inside this marination and stir well. Close the top of the mixing bowl with the stretch wrap. Rest in the fridge until the time you use it. (Minimum 10 – 15 minutes)
Squeeze the lime. Separate 1 tbsp of the lime juice for the dip sauce. You will use the rest for the salad.
Wash and dry greens. Chop the cucumbers in the shape you want. Take these two ingredients into the mixing bowl. Just before serving, add 2 tablespoons of olive oil and lime juice. (as much as you would like to) Adjust the salt-pepper and stir.
After keeping chickens in the marination, divide them into equal amounts with the skewers. Place them to the skewers.
Take a pan to the stove (skewers should fit into the pan). When the pan warms up over medium heat, add 1 tbsp of olive oil and start cooking chickens. Cook for 3 minutes each sides (If you want more crispy, you can cook longer.) You will prepare the dip sauce in the next step. In the meantime, you can close the lid of the pan to keep the chickens warm, or later you can heat the chickens again.
Grate the garlic. And chop again with a knife.
Take a small sauce pan to the stove. When the pan warms over medium heat, add 1 dessert spoon of olive oil.
Sautée garlic for 30 secondsand then add the peanut butter. Add the remaining soy sauce, turmeric, 1 tbsp lime juice, soy milk and honey. Stir and cook for about 3 minutes.
You can serve Chicken Satay with Peanut Sauce & Mediterranean Salad.