3 large chicken breasts, cut into strips
Sauce1 tablespoon sunflower oil
1. Soak 8 wooden skewers in cold water. In a bowl, mix together garlic, olive oil, vinegar and honey. Add chicken strips and cover. Marinate in fridge for 30 minutes.
2. Preheat oven to 190°C. To make the sauce, heat the sunflower oil in a saucepan. Cook the onion, ginger and garlic over low heat until soft and light brown. Add the curry powder, peanut butter, water, sugar and soy sauce, then bring to the boil, stirring continuously. Add the lemon juice.
3. Thread chicken onto the pre-soaked skewers. Heat a large non-stick frying pan until very hot. Brown the kebabs in the hot pan for about 2 minutes, until golden, then place on a baking tray and finish cooking in the oven for 8 minutes. Serve with the warm satay sauce.