Ingredients
For the kebabs:
2 cloves garlic, chopped
½ onion, diced
2 limes, juice only
2 tbsp fish sauce or Worcestershire sauce
1 red chilli, finely chopped (optional)
1 tbsp muscovado sugar
2 tbsp light soy sauce
handful of mint or coriander or mixture of both
450g/1lb minced turkey
For the satay sauce:
250g/9oz peanut butter - smooth or crunchy
3 tbsp dark soy sauce
350-450ml/11½fl oz-14fl oz boiling water
Method
1. In a food processor or with a hand blender, blitz together the garlic, onion, lime juice, fish or Worcestershire sauce, chilli, sugar, soy and coriander. Add to the minced turkey and mix thoroughly. Leave the mixture in the fridge to chill for a couple of hours or overnight.
2. To make the kebabs, take wooden skewers that have been soaked in water for about half an hour to prevent them sticking and burning, and pack a small handful of the mixture around each skewer in a sausage shape. Cook them under a hot preheated grill or an a griddle pan on high heat for 6-8 minutes, turning occasionally until properly cooked through.
3. To make the sauce, tip the peanut butter into a heatproof bowl and add the soy sauce. Gently whisk in the hot water. The sauce will initially become very thick but don t worry, as you continue to add the water it will become thinner. Continue until it reaches "dipping" consistency (like half whipped cream).
