- Protein (choose 1, a combination of two, or all three)
- 500g New Zealand farm raised venison steaks, sliced 1cm thick
- 500g Waitoa Free Range Fresh Chicken Breast, cubed
- 500g firm tofu, cubed
- 4 tsp ground cumin
- 2 tsp ground coriander seeds
- 4 tbsp brown sugar
- 2 tsp salt
- 1/4 cup Chantal Organics Extra Virgin Olive Oil
- Satay Sauce
- 1 tbsp Chantal Organics Extra Virgin Olive Oil
- 2 shallots, finely chopped
- 3 cloves garlic, minced
- 1 can Chantal Organics Coconut Milk
- 2 tbsp red curry paste
- 1 cup VGood Company peaNOT Chickpea Butter Crunchy
- 2 tbsp Chantal Organics Tamari Soy Sauce
- 2 tbsp brown sugar
- 1 tsp salt
- 2 tbsp freshly squeezed lime juice
- Water, as needed
- Cucumber Salad
- 1 cucumber, sliced diagonally
- 4 tbsp rice vinegar
- 2 tsp sugar
- 1 red chilli, minced (optional)
- 1/3 cup Superb Herb Coriander Leaves
- Pinch of salt
- To serve (optional):
- Cooked jasmine rice
- Superb Herb Coriander Leaves
- Special Equipment
- Wooden skewers (pre soaked in water, so they don't burn)
Mix marinade ingredients in a small bowl. Place tofu/chicken/venison in a bowl and cover with marinade. Refrigerate for at least 2 hours.
Add all cucumber salad ingredients into a bowl and lightly toss until combined. Place in the refrigerator until ready to eat.
Heat a small saucepan to a medium–high temperature. Add oil and shallots and cook for 1 minute. Add the garlic and cook for a further minute. Add ½ cup of the coconut milk with the red curry paste, cook for 1 more minute. Add the remaining coconut milk, chickpea butter, soy sauce, brown sugar and salt. Add water, as needed. Mix well. Bring to the boil. Once bubbling, reduce to a very low simmer.
Thread marinated tofu/chicken/venison onto skewers.
Preheat the barbecue to medium high.
Remove the satay sauce from the heat and stir through the lime juice. Pour sauce into a side bowl.
Cook the tofu skewers for 3–5 minutes each side. Cook the venison for 1–2 minutes each side for medium result. Cook chicken 2–3 minutes each side, turning often, until cooked through.
Serve skewers on a platter with the dipping satay sauce on the side. In side bowls, serve cucumber salad and rice.
1. Remove the marinated meat from the fridge 30 minutes before you are ready to cook to allow it to get to room temperature.
2. Make sure the barbecue is really hot before cooking the meat, as the meat will dry out if you leave it to cook slowly.
3. If you have leftover satay sauce – lucky you! Use it to make buddha bowls with your favourite toppings.
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