Chicken satay with cucumber-carrot salad

Name: chicken satay with cucumber-carrot salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 cucumber peeled and grated; 1 winter carrot deleted and grated; 4 stoneleeks finely chopped; 3 balls voice ginger (pot), finely chopped; 3 tablespoons vinegar; 2 tablespoons ginger syrup from jar of voice ginger; 500 g Chicken Sate cubes with ketjapmarinadeen sesame seeds (ready to eat)

A tasty recipe. The main course contains the following ingredients: poultry, cucumber (peeled and grated), winter carrot (scraped and grated), stoneleeks (finely chopped), stem ginger ((pot), finely chopped), vinegar, ginger syrup (from pot stem ginger) and chicken saté (cubes with soy sauce and sesame seed (ready-to-eat)).

Ingredients

Kitchen Stuff

satay sticks
barbecue
possibly grill topper

Directions

Peel the cucumber and halve it along the way. Scrape out the seeds with a teaspoon. Grate the cucumber and let it drain in a colander. Mix it with the carrot and stoneleeks in a bowl. Spoon the stem ginger, vinegar and ginger syrup to taste with salt and pepper. Keep the salad covered in the refrigerator so that the flavors can easily withdraw.
Thread the marinated chicken cubes onto the 8 (soaked) satésticks. Place the satés on a greased griddle or grill topper over hot flames and grill them in 4-5 minutes per side until done. Serve the satay on or next to a scoop of salad.