Lunch / Dinner
Turmeric Chicken Satay with Zhug Sauce
Turmeric and coriander lend big flavor and vibrant color to these easy-to-make Turmeric Chicken Satay skewers, and a spicy zhug sauce (a Yemenite sauce made from fresh peppers and cilantro) is an ideal condiment for dipping.
Ingredients
Test Kitchen Tip
If you want to decrease prep time and fit more in a pan, simply leave chicken off skewers.
Instructions
Place chicken cutlets in a large resealable plastic bag. Add ¼ cup oil, coriander, turmeric, 2 cloves chopped garlic, and 2 teaspoons salt. Seal bag, and massage chicken well to distribute marinade. Refrigerate for 20 minutes.
Place cilantro, serrano, lemon zest, cumin, remaining 1 clove chopped garlic, and remaining 1 teaspoon salt into the work bowl of a food processor; pulse until finely chopped. Add lemon juice and remaining ½ cup oil; process until combined, about 30 seconds.
Heat a grill pan over medium-high heat. Remove chicken from bag, discarding marinade. Weave chicken pieces onto 8- to 10-inch skewers. Place chicken in a single layer on pan. Cook, turning once, until golden brown, 6 to 8 minutes. Serve hot with zhug sauce, grilled flatbread, and lemon wedges.