Satay Chicken Skewers

**CONTAINS NUTS**

This recipe allows 2 large skewers per person, but smaller skewers can be made and served as an appetiser.


For the skewers:-
- 6 wooden skewers
- 3 chicken breasts
- 1 medium red pepper
- 1 medium onion

For the marinade:
- 2 tbsp peanut butter (I prefer chunky)
- 3 tbsp soy sauce
- 150 g natural lo-fat yoghurt
- juice of 1/2 a lime

Cut the chicken into bite-size pieces, chop the onion and pepper into chunky square pieces.



Thread onto the skewers alternating meat and veg - I allow about 4 pieces of chicken, 4 squares of pepper and 10 thin slices onion per skewer, doing "onion-chicken-onion-pepper-onion" as I find spreading the onion thinly along the skewer adds more flavour as it cooks.



To make the marinade: mix peanut butter, lime juice, yoghurt and soy sauce together in a cup and mix till the whole thing is the consistency of thin, normal yogurt - a good consistency to coat the meat. While mixing, taste and add more soy/lime juice as required - these are the quantites I like, but you may prefer more of a soy or citrus kick to the sauce, the peanut butter should be the main flavour, but not overpowering.



Marinade the chicken skewers on both sides and marinade on a plate in the fridge for 30 mins to an hour.



Grill the skewers for about 20 minutes, turning to grill all sides, until chicken is cooked through. Baste throughout cooking with leftover sauce that will have pooled on the plate you sat the skewers to marinade on, this will keep it moist.



Serve with a large green salad and mango salsa.

Note that the calorie count above may be slightly higher than the actual consumed value, as most of the calories here are in the marinade, and a fair amount of this gets lost in the grilling process, and this is fine - we just want it to give the meat flavour.

Hope you enjoy.

Number of Servings: 3

Recipe submitted by SparkPeople user SHOMAC.