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🥗 Turkey Satay Skewers with Coconut Rice and Peanut Cucumber Salad

540 kcal · 30 min · 4 servings

Turkey Satay Skewers with Coconut Rice and Peanut Cucumber Salad Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 240 degrees. Place the wooden skewers in a bowl of water for a few minutes. Wash the turkey meat and pat it dry with a kitchen towel. Cut the meat into evenly sized cubes. Set the meat cubes aside for a short time to reach room temperature.
  2. 2. Wash the lime thoroughly. Cut the lime in half. Squeeze the juice from the lime into a small bowl. Wash the cilantro under running water. Shake the cilantro dry. Remove the thick stems. Roughly chop the cilantro leaves.
  3. 3. Put one-third of the chopped cilantro into a tall container. Add the peanut butter. Add one teaspoon of lime juice. Add three tablespoons of soy sauce. Puree the ingredients into a smooth sauce. Season the sauce with salt and a pinch of sugar. Add the turkey cubes to the marinade. Stir everything well so the meat is covered. Let the meat marinate for about 10 minutes.
  4. 4. Put the rice in a pot. Add the coconut milk. Add about 100 milliliters of salted water. Bring the mixture to a boil. Reduce the heat to low to medium. Cover the pot. Let the rice cook for about 15 minutes. Stir the rice occasionally. Make sure the rice does not burn at the bottom.
  5. 5. Thread the marinated meat pieces onto the soaked wooden skewers. Save the remaining marinade in a separate container. Place the skewers in the upper third of the oven. Cook the skewers for about 12 to 15 minutes. Turn the skewers after about 6 minutes. Brush the skewers with the remaining marinade. Continue cooking the skewers until they are golden brown and crispy.
  6. 6. Put one tablespoon of lime juice into a bowl. Add one tablespoon of soy sauce. Add some oil. Stir the dressing ingredients well. Wash the cucumber. Cut off the ends of the cucumber. Peel the cucumber. Cut the cucumber in half lengthwise. Remove the seeds with a spoon. Slice the cucumber halves into thin slices. Add the cucumber slices to the dressing. Add the remaining cilantro.
  7. 7. Finely chop the peanuts. Add the chopped peanuts to the cucumber salad. Take the finished coconut rice off the stove. Fluff the rice with a fork. Season the rice generously with salt.
  8. 8. Take the turkey satay skewers out of the oven. Divide the coconut rice onto the plates. Add the peanut cucumber salad. Place the skewers on the plates. Serve the dish. Tip: You can also grill the skewers in a grill pan. Heat one tablespoon of oil in the pan over medium to high heat. Cook the skewers for about 10 minutes on all sides.

Nutrition per serving