Serve these yummy chicken satay kebabs with spring onions as a starter or side for Braai day this month and earn your title as master braaier.

SERVES 4 // COOKING TIME 45 min

INGREDIENTS
For the chicken kebabs
4 chicken breasts, cut into strips
1 cup coconut milk
3 tbsp grated ginger
1 tsp curry powder
1 garlic clove, grated
Juice and zest of 1 lemon
2 tbsp olive oil
For the peanut sauce
⅓ cup boiling water
¼ cup crunchy peanut butter
1 tsp brown sugar
1 tsp sriracha
1 tsp lemon juice
For the spring onions
20 small spring onions
1 tbsp olive oil
1 tsp sesame seeds

METHOD
For the chicken kebabs
1. Combine the chicken, coconut milk, ginger, curry powder, garlic, lemon juice and zest. Marinate for 1 hour.
2. Slide the chicken strips on to kebab skewers.
3. Heat the olive oil in a pan over medium heat and fry the kebabs for 4 minutes on each side until they are golden brown.
For the peanut sauce
1. Whisk together all of the ingredients until emulsified. Set aside.
For the spring onions
1. Blanch the spring onions by placing them in a bowl of hot water for 3 minutes.
2. Remove and transfer to a bowl of ice water.
3. Heat the oil and fry the sesame seeds until golden. Remove from the heat and mix with the spring onions.
4. Serve the kebabs with peanut sauce and spring onions.