Keto Chicken Satay Skewers
How to Make It
Step 1
Preheat the oven to 400 degrees Fahrenheit. Cover 4 wooden skewers with water and leave to soak for 20 minutes.
Step 2
Add the almond butter, lime juice, lime zest, tamari, lakanto syrup, sesame oil, ginger, cumin, coriander, garlic and pepper to a mixing bowl. Mince the garlic and add to the bowl, stirring everything well to combine.
Step 3
Add two tablespoons of coconut milk to the bowl and beat together until smooth. Spoon half of the mixture into a small saucepan and set to one side.
Step 4
Dice the chicken thighs into 1 inch chunks and add to the bowl with the remaining sauce. Use your hands to coat the chicken pieces in the satay.
Step 5
Divide the chicken evenly between the four soaked skewers.
Step 6
Transfer to the oven to bake for 18- 20 minutes or until golden brown all over and completely cooked through.
Step 7
Whilst the kebabs are cooking, add the remaining coconut milk to the pan with the reserved almond butter mixture. Cook the sauce gently until hot through.
Step 8
Serve the kebabs with the dipping sauce.
Ingredients
- Chicken Thigh, Skin Removed Before Cooking – 9 ounce
- Almond Butter, Unsalted – 2 tablespoon
- Sesame Oil – 2 teaspoon
- Tamari Sauce – 2 tablespoon
- Lime Juice, Fresh – 1 tablespoon
- Lime Zest – 1 teaspoon
- Maple Flavored Syrup by Lakanto – 1 tablespoon
- Ginger, Ground – 1 teaspoon
- Cumin, Ground – 1 teaspoon
- Spices Coriander Seed Or Ground – 1 tsp
- Garlic – 1 clove
- Coconut Milk, Plain Or Original, Lite, Not Fortified, Typically Used In Cooking – ¾ cup
- Black Pepper – ⅛ teaspoon