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These paleo satay chicken skewers are tender and full of pungent, aromatic and slightly spicy Malaysian flavours. Serve with a side of green salad, cauliflower rice or steamed greens.
Satay, or sate, is a popular dish of grilled diced meat, on skewers, that originated in Indonesia. Satay chicken skewers are very popular and can be found in most South East Asian cuisines.
To make this dish, you will need to prepare my Paleo satay sauce to go with the chicken. It’s the key to this dish and will add about 40 minutes to the recipe, but of course, you can make the sauce ahead of time. It keeps really well and can be used in other dishes.
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Paleo Korean Chilli Chicken
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Paleo Satay Chicken Skewers
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Calories: 83kcal
Please allow an extra 40 minutes to make the satay sauce. I only made enough skewers for three people but you can double the ingredients if preparing these delicious morsels for a party. The satay sauce recipe makes about 3 cups so there will be enough for a large crowd or leftovers.
Instructions
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Combine spices, Paleo satay sauce, Tamari and fish sauce and rub all over the chicken pieces. Prepare chicken skewers by piercing four pieces of chicken on each skewer.
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Heat a large frying pan with some coconut oil or use a hot BBQ grill. Fry chicken skewers on medium-high heat for 4-5 minutes on each side. Turn the heat off and let the meat rest for a few minutes.
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Serve with a side of Paleo satay sauce, wedges of fresh lime and something like a cucumber and coriander salad.
Notes
Nutritional information is calculated using 2.2 kg / 1 lb. of chicken, actual macros may vary depending on size of chicken tenders/breast.
Nutrition
Serving: 1 skewer | Calories: 83kcal | Carbohydrates: 1g | Protein: 12g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 168mg | Potassium: 220mg | Fiber: 0.1g | Sugar: 0.03g | Vitamin A: 20IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 0.4mg
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