Grilled Satay Chicken Kebab Platter with Peanut Dip

Designed for effortless weekend entertaining, this vibrant shared-plate platter features Woods Butchery pre-marinated satay chicken kebabs grilled to smoky perfection, served alongside a rich peanut dipping sauce and crisp pickled cucumber relish.

Butcher’s Tip: When making grilled satay chicken kebabs, manage your heat carefully. Pre-marinated meats contain sugars in the marinade that caramelise rapidly over open flames – which builds fantastic flavour, but can burn if the heat is too intense. Cook kebabs over medium heat on your barbecue or grill plate, turning them frequently. This ensures the chicken cooks through evenly while achieving a beautifully charred, glossy glaze without scorching the outer marinade.

• Serves: 4-6 people

• Prep time: 15 mins

• Cook time: 15 mins

Ingredients List

• 8 Woods Butchery Satay Chicken Kebabs
• 1 tbsp extra virgin olive oil
• 1 lime, cut into wedges for serving

Peanut Dipping Sauce

• 1 tbsp peanut oil
• 2 red eschalots, finely diced
• 2 garlic cloves, crushed
• 1 red chilli, finely chopped
• 150 g smooth natural peanut butter
• 160 ml unsweetened coconut cream
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tbsp fresh lime juice

Pickled Cucumber Relish

• 2 Lebanese cucumbers, thinly sliced into rounds
• 1 small red onion, finely sliced
• 60 ml rice wine vinegar
• 1 tbsp caster sugar
• 1 tsp sea salt flakes

Method

1. Prepare the cucumber relish: In a glass bowl, whisk together the rice wine vinegar, caster sugar, and sea salt until dissolved. Toss in the sliced cucumbers and red onion. Set aside in the refrigerator for at least 15 minutes to pickle.
2. Make the peanut sauce: Heat the peanut oil in a small saucepan over medium heat. Add the diced eschalots, crushed garlic, and chopped red chilli, cooking for 3 minutes until softened. Lower the heat and whisk in the peanut butter, coconut cream, soy sauce, and brown sugar. Simmer gently for 5 minutes, stirring constantly until the sauce thickens into a glossy, smooth dip. Remove from heat and stir through the lime juice.
3. Preheat the grill: Preheat a barbecue or heavy cast-iron grill plate to medium heat. Brush the grates lightly with extra virgin olive oil.
4. Grill the kebabs: Place the Woods Butchery Satay Chicken Kebabs onto the grill. Cook for 12 to 15 minutes, turning every 3 minutes, until the chicken is cooked through and lightly charred on all sides.
5. Assemble the platter: Transfer the grilled satay kebabs onto a large wooden sharing board. Serve warm alongside the bowl of scratch peanut sauce, the chilled pickled cucumber relish, and fresh lime wedges.

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