Chicken kebabs with peanut sauce
For the marinade
1 small piece fresh ginger, grated
2 cloves garlic, crushed
8 tablespoons soy sauce
2 tablespoons groundnut oil
1-2 dried red chillies
1 teaspoon sugar
1 teaspoon ground coriander seeds
For the peanut sauce
1-2 cloves garlic
Approx. 150 g crunchy peanut butter
150 ml vegetable stock
100 ml coconut milk
To make the peanut sauce, finely chop the onion and fry gently with the crushed garlic until transparent. Stir in the peanut butter and stock and boil until slightly reduced. Dilute with coconut milk until the desired consistency is obtained. Season to taste with soy sauce and lime juice.
Thread the marinated strips of chicken onto skewers in a zig-zag pattern and grill or bake in the oven for 5 minutes.