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Serves 4

INGREDIENTS:

2 lb. boneless and skinned chicken breasts, cut into 1 inch cubes
1 red pepper, deseeded and cut into 1 inch square sections
1 green pepper, deseeded and cut into 1 inch square sections
1 large red onion, cut into 8 wedges
1/2 cup crunchy peanut butter
2 tbsp. mango chutney
1 tbsp. sunflower oil
4 cups cooked rice to serve
1 mixed salad to serve

METHOD:

Combine peanut butter, chutney and oil well. Add chicken pieces, peppers and onion wedges. Make sure everything is completely covered. Cover with plastic and marinate in fridge for 4 hours or overnight.

Alternate between chicken and vegetables and put onto long metal skewers. Grill for 10 minutes and turn. Repeat. Serve hot on a bed of rice with a mixed salad.