Homemade Satay Sauce with Grilled Flatbread & Chicken Skewers

Sticky, sweet, salty, tasty goodness is all I ask for in a braai. And today, I had it all! I decided to treat myself and my partner (to his distress) to a braai. And even though my fire-making skills are close to nought, it had to be done. Just so you know, this meal is perfect for sharing and it ticks all the flavour boxes. Soft flatbread, sticky chicken and spicy homemade satay sauce can make anyone happy. After a day of braaing, remember the dessert and treat yourself to an easy treat – you deserve it!

Spicy Homemade Satay with Grilled Flatbread and Crispy Chicken Skewers

You Will Need

A griddle pan or a good old-fashioned fire braai.

Ingredients:

For the Homemade Satay Sauce

1/3 cup peanut butter
1 tsp grated ginger
1 clove garlic
Juice from 1 lemon
1 tbsp soy sauce
1 cup water
2 tsp yellow curry powder

Optional extras*

½ tsp fish sauce
2 chillies chopped
3 cardamom pips crushed

* The sauce will still be super tasty if you don’t add these, but the extras add a lovely depth of flavour and heat for those who want some spice.

For the Spicy Chicken Skewers

400g chicken**
zest from 1 lemon
¼ cup soy sauce
1 tbsp honey
2 tsp chilli sauce/chutney
1 tbsp warm water
wooden skewers

** I used chicken wings for the extra crispy bits, but chicken breasts also work really well with the dipping sauce. Multiply the marinade by 4 to marinade a whole spatchcock chicken.

For the Flatbread

2 cups self-raising flour
1 cup yoghurt
2 tbsp peanut/olive/coconut oil
1 tsp salt
Extra flour and water to use while kneading

Method:

If you’re making your own chicken skewers start with the marinade first.

For the Chicken

Start by soaking the wood skewers in water (soak them until they’re needed).
Mix honey, zest, water, soy sauce and chilli sauce and place in a shallow dish or Tupperware.
Add the chicken (chicken breasts need to be diced to 3cmx3cm pieces) to the marinade.
Cover and cool the chicken in the fridge for 1-24 hours.
Once the chicken is ready, skewer the pieces onto the wooden skewers.
Cook the chicken on a hot griddle pan or the braai.*

* Hold your hand just above the braai grill and start counting. If you can count to 3-4 seconds before you start burning it’s ideal for chicken wings and chicken breasts.

FOR THE SATAY SAUCE

Heat oil in a pan and then add the ginger, garlic and chillies.
Mix the peanut butter, lemon juice, soy sauce, water, curry powder, fish sauce and cardamom before adding to the hot pan.
Bring the sauce to the boil and stir the mixture until it’s smooth and has the consistency of thick yoghurt.
Set aside until serving.

FOR THE FLATBREAD

Mix flour and salt in a bowl, then make a well in the middle.
Pour the yoghurt and oil into the well then incorporate the flour mixture bit by bit with a spoon.
Now, use your hand to knead the dough, just lightly so that you can form a dough ball (it’ll still be sticky).
Leave the dough to rest for 30 min – 2 hours in a warm spot.
Once the dough has rested, prepare the kneading surface by placing a medium layer of flour onto the surface and flour your hands.
Tear off a golf ball-sized piece of dough, then roll the piece into a ball. Start pulling the dough to resemble a saucer (or plate). This will help make rolling the dough easier.
Sprinkle both sides of the piece of dough with flour and roll it out.
Once you’re happy with it, brush with olive oil or herb butter and place aside. Continue this process until the dough is finished.
Braai the flatbreads one-by-one on a griddle pan, 3 minutes per side. *

* Hold your hand above the braai grill and count. If you can count to 5-8 seconds before you start burning, you can braai your flatbreads.