Turkey and aubergine satay skewers
- June 2010
- Serves 4
- 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.
- 46.2g (18.1g saturated)
- 14.7g carbs (10.8g sugar)
- 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
- 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.
- 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.
- 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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