Ingredients
Makes approx. 24 skewers
375 g Antoniou Kataifi Pastry
1 kg chicken thigh fillets
1 cup crunchy peanut butter
2 tbsp soy sauce
4 tbsp lemon juice
2 tsp ginger, finely grated
1 small garlic clove, finely grated
3 tbsp water
1 Birdseye chilli, finely chopped
¼ cup coriander leaves, finely chopped
1 tbsp olive oil
1 cup olive oil
Recipe tips
Serving suggestion
Serve with a sprinkling of chopped salted peanuts, lemon wedges and prepared satay sauce.
Wooden skewers
To prevent the skewers from burning during cooking, soak them in water before for a couple of hours.
Method
For this Kataifi Pastry recipe, take your Kataifi Pastry out of the fridge at least 2 hours before use to bring it up to room temperature.
Preheat the oven to 200 deg. Celsius. Line two large baking trays with baking paper and set aside. Soak 24 wooden skewers (20cm) in water and set aside. Cut the chicken thigh fillets into long strips, approximately 8cm by 3cm. Place in a large bowl.
For the satay sauce
Place the peanut butter, soy sauce, lemon juice, ginger, garlic and water in a food processor. Blend until well combined. If the mixture is too thick, add some more water. Fold in the chilli and coriander.
Place half of the satay sauce in a small serving bowl and set aside. Add the other half of the sauce to the chicken, with 1 tablespoon of olive oil and mix until the chicken is well coated. Thread the chicken strips onto the skewers and set aside.
Assembling the skewers
Remove the Kataifi Pastry from the packet and unfold it completely to reveal a long circular length.
Cut the Kataifi into approx. 18cm lengths using scissors. Using your fingers, pull the strands apart, keeping their length intact where possible. Place some of the cut Kataifi on your bench, approx. 4 cm in width.
Place the chicken at one end of the Kataifi and roll. Tightly squeeze the rolled chicken in your hand. Place on prepared baking tray. Repeat with remaining skewers. Brush the chicken liberally with olive oil.
Bake in the oven for 35 minutes, or until golden. Serve immediately with prepared satay sauce, peanuts and a squeeze of lemon juice.
Recipe, styling and photography by Sydney Food Sisters.
How to make Kataifi Chicken Satay Skewers