Go Back
Print Recipe
3.50 from 82 votes

Low-Carb Chicken Skewers with Spicy Almond & Tahini Satay

1 hour
Calories: 960kcal

Ingredients

  • 6 chicken thighs (300 g/ 10.6 oz)
  • 2 garlic cloves (300 g/ 10.6 oz)
  • 2 1/2 inches fresh ginger (300 g/ 10.6 oz)
  • 1 teaspoon paprika
  • 1/2 teaspoon ground coriander
  • 1 teaspoon lime zest (300 g/ 10.6 oz)
  • 1/2 teaspoon saffron
  • 1 tablespoon extra-virgin olive oil
  • 1 pinch sea salt (300 g/ 10.6 oz)
  • 1 tablespoon almond butter (300 g/ 10.6 oz)
  • 1/2 clove garlic
  • 1 tablespoon tahini (300 g/ 10.6 oz)
  • 1 tablespoon coconut aminos
  • 2 tablespoons coconut milk (300 g/ 10.6 oz)
  • 1 tablespoon ginger (300 g/ 10.6 oz)
  • 1/2 chillies (small
  • 1 tablespoon fresh lime juice
  • lime wedges
  • fresh parsley (300 g/ 10.6 oz)

Instructions

  • Place all the marinade ingredients in a bowl and mix well.
  • Coat the chicken with the marinade and allow to rest for ideally 2 hours or overnight.
  • If youre in a rush you can use it straight away.
  • The flavour just tastes better if you let the flavours absorb into the chicken.
  • If BBQing thread the chicken thighs onto skewers and grill for approximately 40 - 50 minutes on a medium heat so they dont burn on the outside, turning regularly, until thoroughly cooked through.
  • Alternatively you can cook in the oven (200 °C/ 400 °F fan assisted) for about 25 - 30 minutes, turning half way through to ensure even cooking, or in a griddle pan.
  • If using wooden skewers, soak them for 20 minutes in water first to make sure the sticks dont burn.
  • For the Keto satay sauce, finely dice the chilli.
  • Add all the satay ingredients to a small bowl and mix well.
  • Taste and adjust the seasoning and spicing to your liking.
  • Serve the chicken skewers with a drizzle of satay sauce and top with a sprinkling of chopped fresh parsley and a touch more lime if you fancy.
  • Try with Easy Summer Vegetable Salsa or