You may have noticed, that the majority of the recipes on my blog and foodie snaps across my social media accounts are of pretty indulgent and decadent looking desserts. Gradually, as my blogging and social media has progressed, my love for creating delicious sweet treats has blossomed and I just can’t seem to stop myself! This might sound a little bizarre, but I don’t actually have a massively sweet tooth myself. Don’t get me wrong, I love raw chocolate and cookies.. and lots of other desserts, but I think i’ve always been a savoury lover at heart. Apart from situations involving cookies.. I LOVE cookies. Another great love of mine is oriental flavours and cuisine! I absolutely loved chicken satay growing up and there would without a doubt always be a portion sitting on our table at the Chinese restaurant. This probably isn’t the most traditional version of the dish, but I thought I would try and recreate my own version to enjoy at home for lunches, dinners and even quick protein snacks on the go.
I’ve used turkey breast in this recipe because that’s what I had in the fridge at the time, but you could always use chicken if you would prefer. Turkey is a great source of lean protein and I think works really well in this recipe. Adding the gorgeous flavours of satay sauce completely transform the turkey from a pretty bland meal, to something packed with flavour. This satay sauce is probably one of my current favourite things at the moment and you can add it to so many different meals, you don’t have to limit yourself to just this recipe. It also makes an amazing addition to a stirfry, with vegetable crystal rolls and with my gluten free crispy prawns! (recipe coming soon!)
These make a really delicious addition to a meal or buffet, but I’ve been absolutely loving them as a quick protein snack on the go. They’re so easy and convenient to grab fro the fridge when I’m rushing out of the door in a hurry and don’t have time to make something. They’re also a really fast and tasty way to get in some extra protein as a good alternative to a protein bar. I know we’re heading into autumn now, but I think these would be perfect for BBQ’s- apparently we’re actually meant to be having a little more hot weather over the next week (fingers crossed) so this could be an ideal opportunity! They’re also great for parties or buffets as they’re great finger food and aren’t too messy or difficult to eat.
Oh also, I used a slightly new product for the first time in this recipe as well! You may or may not know, but I’m particularly fond of Coconut Merchant products and work quite closely with them, as they produce delicious coconut products and are lovely, lovely people! They recently sent me some of their new coconut milk powder to try and when making this, I’d run out of canned coconut milk, so thought it would be a good opportunity to give this stuff a whirl and see how it works. I am pleased to say that I’, actually really impressed with the stuff! I was slightly skeptical upon initially opening the product, as I’m such a fan of coconut milk and wasn’t convinced that this stuff would work just as well. But, I think I’m converted! It’s really simple to use; simply mix the powder with warm water and stir continuously until you’re left with a luscious, creamy coconut milk. The great thing about this is that a little goes a long way, so a pack will last you ages! It also means that you can customise the thickness of the milk and make it as fluid or as creamy as you like, depending on what you’re creating.
Coconutty satay turkey skewers
- Prep Time: 10
- Cook Time: 35
- Total Time: 45 minutes
- 1 tbsp coconut milk powder- I use Coconut Merchant
- 150 ml warm water
- 2 tbsp cashew butter
- 1 clove of garlic
- Pinch of chilli flakes- or to taste
- Tbsp fresh lime juice
- 1 tbsp tamari sauce or coconut aminos
- 2 large turkey breasts
- Preheat your oven to 180 degrees c.
- To make the satay marinade, first of all, start by combining the coconut milk powder with the water and mix well until it forms a creamy, smooth consistency.
- Next, combine the cashew butter, tamari sauce, crushed garlic, chilli flakes and lime juice in a mixing bowl. Transfer this into a saucepan along with the coconut milk and heat over a low heat, stirring continuously until everything is well combined and the sauce has started to thicken.
- Slice your turkey breasts into small pieces and place them into a bowl/container along with the satay sauce. Toss the turkey in the marinade and insure that everything is evenly coated.
- Transfer the turkey onto your skewers and place onto a baking dish. Cook for around 30-35 minutes or until the turkey is completely cooked through.