Chicken satay in tamarind marinade

1. Remove the skin from the tamarind. Soak the flesh inside the pods in 250 ml of boiling water. Soak for 10 minutes, then remove the black seeds.
2. Slice the chicken into 2.5 cm cubes. Squeeze the lime. Press the garlic over a large mixing bowl. Add the lime juice, soy sauce, turmeric, cane sugar, sesame oil, 1 teaspoon of salt and the liquid used to soak the tamarind. Stir to create a smooth marinade. Add the chicken to the marinade and stir well. Leave to marinate in the fridge for at least 1 hour.
3. Preheat the oven to 220 °C or light the barbecue.
4. Thread the meat onto the skewers and bake in the middle of the oven for approx. 20 minutes. Or grill on the BBQ for about 8 minutes. Turn the meat regularly.

Serving tip: Serve the satay with extra lime, peanut sauce and other Indonesian garnishes.

Tip: soak the skewers before use in water. This will stop them burning during cooking.