- chicken breasts without skin - 900 Grams
- For marinade: soy sauce - 4 items. spoons
- lime juice - 4 st. spoons
- vegetable oil - 2 items. spoons
- cumin - 2 teaspoons
- coriander - 4 teaspoons
- 2 teaspoons of turmeric
- For peanut sauce: vegetable oil - 2 st. spoons
- onions - 1/3 Cups
- chili powder - 2 teaspoons
- marinade - 5 st. spoons
- brown sugar - 1/4 Glass
- water - 1/2 cup
- peanut butter - 1 glass
- lime - 1 piece
- a bunch of fresh cilantro - 1 Piece
1. Combine all the ingredients for the marinade in a bowl and mix well. Reserve 5 tablespoons marinade for peanut sauce and put in the refrigerator until necessary. Remain the remaining marinade aside. Cut the chicken into pieces that fit the size of your skewers. If you use wooden skewers, soak them in water for 30 minutes. Pour marinade pieces of chicken. Make sure that the chicken is completely covered with marinade. Put in the refrigerator for an hour. 2. To cook the sauce, heat the oil in a medium saucepan over medium heat. Finely chop the onions. Fry the onion for 5-7 minutes. 3. Add chili powder, 5 tablespoons marinade, brown sugar and a glass of water. 4. Heat, remove from heat and add peanut butter. Thoroughly mix the mass with a whisk. Add extra water if the sauce is too thick. Cover the pan and set aside. To heat the sauce, put it in a microwave oven for 50% power for 30 seconds. 5. Preheat the grill. String the pieces of chicken with skewers. Cook over medium heat for 10-15 minutes. Slice the lime and chop the cilantro. Serve chicken with peanut sauce, decorating shish kebabs with fresh coriander and slices of lime.
Servings: 8