Crocodile or Chicken Skewers with Cashew Nut Satay
Elevate your next barbecue with these exotic and flavorful Crocodile or Chicken Skewers with Cashew Nut Satay! Featuring succulent bites of crocodile or chicken marinated in a fragrant blend of soy sauce, lime juice, garlic, coriander, and turmeric, these skewers are grilled to golden perfection. Paired with a creamy, rich cashew nut satay sauce made with roasted cashews, peanut butter, coconut milk, and a touch of brown sugar, this recipe combines bold, savory, and nutty flavors in every bite. Perfect for adventurous eaters or those looking for a unique twist on traditional kebabs, this dish is ideal for summer cookouts or cozy dinner parties. Easy to prepare and packed with vibrant Southeast Asian-inspired tastes, these skewers are sure to impress any crowd and become a standout recipe in your collection. Serve hot with the luscious satay sauce for dipping and watch them disappear in minutes!
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Recipe Information
Ingredients
- 500 grams Crocodile or chicken breast meat
- 2 tablespoons Soy sauce
- 2 tablespoons Lime juice
- 2 cloves Garlic, minced
- 1 teaspoon Ground coriander
- 1 teaspoon Ground turmeric
- 200 ml Coconut milk
- 100 grams Cashew nuts, roasted
- 2 tablespoons Peanut butter, smooth
- 2 teaspoons Brown sugar
- 1 tablespoon Fish sauce
- 1 piece Red chili, finely sliced (optional)
- 8 pieces Wooden or metal skewers
Instructions
If using wooden skewers, soak them in water for at least 20 minutes to prevent burning.
Cut the crocodile or chicken meat into bite-sized cubes, roughly 2 cm in size.
In a bowl, combine soy sauce, lime juice, minced garlic, ground coriander, and ground turmeric. Mix well.
Add the meat to the marinade, tossing to coat evenly. Cover and marinate in the refrigerator for at least 30 minutes, or up to 2 hours for stronger flavor.
While the meat is marinating, prepare the cashew nut satay sauce. In a blender or food processor, combine roasted cashew nuts, peanut butter, brown sugar, fish sauce, coconut milk, and sliced red chili (if using). Blend until smooth. Adjust consistency by adding more coconut milk if necessary.
Preheat a grill or grill pan to medium-high heat.
Thread the marinated meat onto the skewers, dividing the pieces evenly.
Lightly oil the grill to prevent sticking. Grill the skewers for 8-10 minutes, turning every few minutes to ensure even cooking. The meat should be golden and cooked through.
Transfer the cooked skewers to a serving platter and serve hot with the cashew nut satay sauce on the side for dipping.
Nutrition Facts
Calories |
1426 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.9 g | 97% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 325 mg | 108% | |
| Sodium | 2846 mg | 124% | |
| Total Carbohydrate | 75.4 g | 27% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 31.6 g | ||
| Protein | 138.8 g | 278% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 169 mg | 13% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 2608 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
