Indonesian satay from the BBQ

Slice the white cabbage into thin strips, sprinkle with sea salt and turmeric, and let it sit for 10 minutes to soften. Then rinse well with cold water. Meanwhile, shave the carrots with a cheese slicer or mandolin, then mix them into the cabbage.

Peel and finely chop the garlic, peel and finely chop the ginger. Deseed and finely chop the red chili pepper, and bruise the lemongrass. Heat everything in a pan over low heat for 3 minutes. Add the sugar and white wine vinegar and cook for 3 minutes. Pour the liquid over the cabbage and let it cool, covered, in the refrigerator for 1.5 hours.

Cut the chicken thigh fillet into 2cm cubes, mix with the Satay Mix packet, and marinate for 10 minutes. Thread the chicken onto skewers and grill on the BBQ for about 8 minutes until cooked through.

Meanwhile, shave the cucumber into ribbons with a cheese slicer or mandolin. Heat the ready-made satay sauce according to the package directions.

Serve the chicken satay with the atjar, cucumber ribbons and satay sauce.

Tip:

Soak wooden skewers in lukewarm water for 10 minutes before using them, before threading the chicken onto them. This will prevent them from burning on the BBQ.