Turkey and aubergine satay skewers

Turkey and aubergine satay skewers
  • Serves icon Serves 4
  • Time icon Takes 25 min to make, 10-12 min to cook

Cheap and cheerful, this Asian-inspired turkey satay skewers recipe gives a healthy helping of meat and veg on one stick.

Nutrition: per serving

Calories
630kcals
Fat
46.2g (18.1g saturated)
Protein
40g
Carbohydrates
14.7g carbs (10.8g sugar)
Salt
2.2g
Calories
630kcals
Fat
46.2g (18.1g saturated)
Protein
40g
Carbohydrates
14.7g carbs (10.8g sugar)
Salt
2.2g

Ingredients

  • 400g skinless turkey breast, cut into small chunks
  • 1 aubergine, cut into chunks
  • 1 red chilli, deseeded and finely chopped, plus a few slices to serve
  • 1 tbsp sesame oil
  • 2 tbsp groundnut oil
  • 2 tbsp soy sauce
  • Lime wedges, to serve

For the satay sauce

  • 200g unsalted peanuts
  • 160ml can coconut cream
  • 1 tbsp soft light brown sugar
  • 1 tbsp fish sauce
  • Juice of 1 lime

Method

  1. If using wooden skewers, soak them in warm water for 10-15 minutes. Place the turkey and aubergine in a bowl with the chilli, sesame oil, groundnut oil and soy sauce. Toss well and set aside.
  2. Make the satay sauce. In a food processor, whizz the peanuts with the rest of the sauce ingredients and 100ml cold water – add more water if the sauce is too thick. Add one-third of the satay sauce to the turkey mixture and mix until evenly coated.
  3. Preheat the grill to high. Thread chunks of turkey and aubergine onto skewers, place on a baking sheet and grill for 10-12 minutes, turning regularly. Serve with the remaining satay sauce, topped with chilli slices, along with egg-fried rice and lime wedges to squeeze over, if you like.

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