Chicken or Pork Satay Sticks

Here’s a quick and easy marinade for chicken or pork (fish can also be used) that lifts the whole flavour of the complete dish, rather than the sauce trying to do that on its own.

For the meat to really take on the taste it’s best to make at least 8 hours in advance and for a really strong flavour, 24 hours.

This recipe will give you approximately 16 half-filled 15 cm (