Vietnamese Sate
Updated Oct. 12, 2023
- Total Time
- 30 minutes
- Prep Time
- 15 minutes
- Cook Time
- 15 minutes
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Ingredients
- 2teaspoons coriander seed
- 2teaspoons cumin seed
- 4garlic cloves, smashed
- 2tablespoons brown sugar
- 2tablespoons Vietnamese fish sauce
- 4tablespoons tamarind paste
- 2tablespoons peanut oil
- 2chicken breasts, cut in ¾-inch strips
Nutritional analysis per serving (6 servings)
182 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 5 grams sugars; 21 grams protein; 516 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350 degrees and preheat a charcoal grill.
- Step 2
Toast the coriander and cumin seeds in the oven for 15 minutes and grind them to a fine powder. Do not do this ahead of time, as the spices lose their flavor quickly. In a flat dish, combine the powdered seeds with the garlic cloves, sugar and fish sauce to make a marinade.
- Step 3
Place the tamarind paste in a bowl, cover with hot water and stir to dissolve. Strain through a fine mesh strainer. Add 6 tablespoons of the resulting liquid to the marinade and reserve the rest for future use. Add the peanut oil.
- Step 4
Soak 12 bamboo skewers in water and drain or use 12 metal skewers. Thread the chicken strips onto the skewers and place in the marinade for 30 minutes, turning frequently. Drain and grill the chicken over charcoal. Serve alone or with Vietnamese dipping sauce (see recipe). This marinade is also very good for pork, beef and game.
Private Notes