Chicken and Quorn Kebabs with Satay Sauce

Great for a barbeque or simply grilled as a starter or light lunch, served with a nice crunchy salad and wholemeal pitta bread.

Kebab ingredients
Chicken and Quorn Kebabs with Satay Sauce
Print Recipe
The quantities of the marinade should be sufficient for 2 150g chicken breasts and a 300g pack of Quorn chicken pieces (or double quantities of either ingredient}
Servings Prep Time
16 skewers 10 minutes
Cook Time Passive Time
10-15 minutes 2-4 hours
Servings Prep Time
16 skewers 10 minutes
Cook Time Passive Time
10-15 minutes 2-4 hours
Kebab ingredients
Chicken and Quorn Kebabs with Satay Sauce
Print Recipe
The quantities of the marinade should be sufficient for 2 150g chicken breasts and a 300g pack of Quorn chicken pieces (or double quantities of either ingredient}
Servings Prep Time
16 skewers 10 minutes
Cook Time Passive Time
10-15 minutes 2-4 hours
Servings Prep Time
16 skewers 10 minutes
Cook Time Passive Time
10-15 minutes 2-4 hours
Ingredients
Marinated Chicken and/or Quorn
  • 2 150g skinless chicken breast cut into 1 inch cubes
  • 300 grammes Quorn chicken style pieces defrosted
  • 6 tbsp soy sauce
  • 3 tbsp Lemon juice
  • 1 tbsp Soft brown sugar
  • 3 cloves crushed garlic
  • 3 tsp grated ginger
Satay Sauce
  • 50 grammes crunchy peanut butter unsweetened
  • 1 tbsp sweet chilli sauce
  • 70 ml Reduced fat coconut milk
  • 1 tsp Fish sauce
  • 1/2 tbsp soy sauce
Instructions
  1. Combine marinade ingredients and divide between chicken and Quorn.
  2. Cover marinated ingredients and leave for 2 hours or overnight.
  3. Thread chicken and/or Quorn onto about 8 soaked wooden skewers (16 in total)
  4. Grill on barbeque for around 15 minutes for the chicken (make sure it's cooked through before eating) and 10 minutes for the Quorn.
  5. Mix the satay sauce ingredients together in a small pan and heat gently, stirring occasionally, until well combined.
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