Hummus-Marinated Chicken Satay Recipe

Chicken Satay marinated in hummus is a unique take on the standard dish and it's full of flavour and style!

Chicken Skewers: – pound .75 to 1 boneless skinless chicken breasts cut into long strip – ½ cup Sabra Classic Hummu – ½ cup full-fat coconut milk – 1 teaspoon yellow curry powder Peanut Sauce: – ½ cup full-fat canned coconut milk* – 1/3 cup unsalted unsweetened creamy peanut butter – 1 tablespoon honey – 2 teaspoons fresh ginger peeled and grated – 1 clove garlic minced – 1 tablespoon rice vinegar – 1/2 teaspoon yellow curry powder – ½ teaspoon red pepper flakes optional For Serving: – Roasted peanuts chopped – Fresh cilantro



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Mix all peanut sauce ingredients in a blender. Refrigerate until use. Sauce thickens in the fridge.

Prepare the Peanut Sauce

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Smoothly mix hummus, coconut milk, curry powder, and salt. Marinate chicken strips in a zip-lock bag for 15–12 hours.

Prepare the Chicken 

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Soak 6 wooden or metal skewers 30 minutes before grilling to prevent burning. Pat the skewers dry, thread chicken pieces on, and set on a platter.

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Spray or spray olive oil on the grill to prevent chicken sticking. Cover the grill until it heats to medium heat (350–375 degrees F).

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Protect hot grill chicken skewers. Grill until grill marks form, 1–2 minutes. Flip skewers carefully with tongs and cook 1–2 minutes. Turn chicken every minute until cut is pink-free.

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Serve chicken skewers on a dish with chopped peanuts, cilantro, and peanut sauce.

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