Ingredients
Marinade:
- 1 cup greek yogurt
- 1 teaspoon freshly grated ginger
- 1 teaspoon minced garlic
- 1 tablespoon curry powder
- 1 1/2 pounds skinless, boneless chicken breasts, cut into strips
- 20 wooden skewers, soaked in water 30 minutes
- oil, for grilling
- Butter lettuce leaves
- Fresh cilantro leaves
Note: Sometimes I make this with coconut milk and soy sauce instead of yogurt, and freshly grated turmeric instead of curry powder. Both are delicious, just different flavors.
Directions
Marinade: Combine the yogurt, ginger, garlic, and curry powder in a shallow mixing bowl, stir to combine. Place the chicken strips in the yogurt marinade and gently toss until well coated. Cover and let the chicken marinate in the refrigerator for at least up to 2 hours.
Grill: Thread the chicken pieces onto the soaked skewers working the skewer in and out of the meat, down the middle of the piece, so that it stays in place during grilling. Place a grill pan over medium heat and brush it with oil to prevent the meat from sticking. Grill the chicken satays for 3 to 5 minutes on each side, until nicely seared and cooked through. Serve the satays on a platter lined with lettuce leaves and cilantro; accompanied by a small bowl of peanut sauce on the side.
Make the peanut sauce and serve with chicken satay.