Chicken and Vegetable Skewers with Peanut-Free Satay Sauce

Instructions

1. 1Cut the about 680 g chicken breast into about 2.5 cm cubes. Cut the 2 medium bell peppers (various colors), 1 medium red onion, and 1 medium zucchini into about 2.5 cm pieces.
2. 2Thread the cut chicken and vegetables onto skewers, alternating them. In a small bowl, whisk together the 2 tablespoons olive oil, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Brush this mixture evenly over all sides of the assembled skewers.
3. 3Mince the 2 cloves garlic and grate the 1 teaspoon ginger. In a medium bowl, whisk together the 0.5 cup sunflower seed butter, 0.25 cup coconut milk, 2 tablespoons lime juice, 1 tablespoon maple syrup, the minced 2 cloves garlic, the grated 1 teaspoon ginger, and 0.25 teaspoon red pepper flakes until the sauce is smooth.
4. 4Preheat an outdoor grill or an indoor grill pan to medium heat, aiming for a temperature of 175°C.
5. 5Place the prepared skewers directly on the preheated grill. Grill for 12-15 minutes, turning them every 3-4 minutes, until the chicken is opaque throughout and has an internal temperature of 74°C, and the vegetables are tender-crisp with slight char marks.
6. 6Carefully remove the grilled skewers from the grill. Serve the hot skewers immediately with the prepared peanut-free satay sauce on the side.

Substitutions

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