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Pan-Grilled Spelt Satay Chicken Skewers with Flatbread

Pan-grilled satay chicken skewers on spelt flatbread with cucumber and cilantro on a wooden board

Spelt satay chicken skewers with flatbread is a pan-grilled dinner of marinated chicken thighs, a warm peanut sauce, and a soft yogurt flatbread made with spelt flour. It takes about 85 minutes, and 30 of those are hands-off.

The chicken stays juicy because thighs hold moisture over high heat. The flatbread stays soft because the yogurt keeps the dough tender. It needs no yeast and no proofing.

Watch the heat. The sugar in the marinade chars fast, so keep the pan at medium-high and turn the skewers every 3 minutes.

Spelt gives the flatbread a mild, nutty flavor. You can marinate the chicken in the morning and make the sauce a day ahead, so the evening is only cooking and assembling.

Why You'll Love This Recipe

  • Chicken thighs stay juicy and lightly charred
  • Yeast-free spelt flatbread cooks in a dry skillet
  • Marinade and sauce can be made ahead
  • One saucepan makes the whole peanut sauce
Eight chicken skewers charring on a black griddle pan as tongs turn one, steam rising from the pieces

Ingredient Notes

  • Wholegrain spelt flour: It gives the flatbread a nutty, mild flavor. White spelt also works and needs about 1 tbsp less water.
  • Chicken thighs: Boneless, skinless thighs stay tender over high heat. Chicken breast works too but dries out sooner.
  • Smooth peanut butter: Use a plain one with only peanuts and salt. Sweetened versions make the sauce cloying.
  • Soy sauce or tamari: Both work. Tamari is slightly less salty and tastes rounder.
  • Full-fat coconut milk: Shake the can well before opening. Light coconut milk gives a thinner sauce that needs a minute longer to thicken.
  • Greek-style yogurt: It keeps the flatbread soft without yeast. Unsweetened coconut or soy yogurt can replace it for a dairy-free version.
Two plates of skewers and folded flatbread with a small bowl of dipping sauce on a linen-covered table by a window
Prep Time 25 mins
Cook Time 30 mins
Rest Time 30 mins
Total Time 1 hr 25 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Easy
Servings: 4
Estimated Cost: 3.00
Calories: 809
Best Season: all_year_round
Dietary: Contains Dairy, Contains gluten (spelt), Contains meat, contains nuts, Dairy-free option available, High Protein
Description

Pan-grilled chicken thighs in a ginger and turmeric marinade sit on soft yogurt-spelt flatbread, with a peanut and coconut sauce made in one saucepan.

Ingredients
    Chicken skewers
  • 600 g boneless, skinless chicken thighs (cut into 2.5 cm / 1 inch pieces)
  • 2 tbsp soy sauce or tamari
  • 1 tbsp lime juice
  • 1 tbsp neutral oil (plus 1 tbsp for the pan)
  • 2 cloves garlic (grated)
  • 1 tbsp fresh ginger (grated)
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 1 tsp brown sugar
  • 1/4 tsp fine salt
  • 8 wooden skewers (20 cm / 8 inch, soaked in water for 30 minutes)
    • Satay sauce
  • 100 g smooth peanut butter
  • 120 ml full-fat coconut milk
  • 1 tbsp soy sauce or tamari
  • 1 tbsp lime juice
  • 1 tsp red curry paste
  • 1 tsp maple syrup
  • 1 clove garlic (grated)
  • 2 water (to 4 tbsp; to loosen)
    • Spelt flatbread
  • 250 g wholegrain spelt flour (plus extra for dusting)
  • 1 1/2 tsp baking powder
  • 1/2 tsp fine salt
  • 150 g plain Greek-style yogurt
  • 1 tbsp olive oil
  • 2 water (to 3 tbsp)
    • To serve
  • 1 cucumber (small (150 g); thinly sliced)
  • 15 g fresh cilantro (roughly chopped)
  • 1 lime (cut into wedges)
Instructions
    Marinate the chicken
  1. 1
    Soak the skewers in water for 30 minutes. In a large bowl, whisk the soy sauce, 1 tbsp lime juice, 1 tbsp oil, garlic, ginger, coriander, turmeric, brown sugar and salt. Add the chicken, toss until coated, then cover and refrigerate for 30 minutes.
    2. Make the flatbread dough
  2. 2
    Whisk the spelt flour, baking powder and salt in a bowl. Add the yogurt, olive oil and 2 tbsp water, then stir into a shaggy dough. Add more water 1 tbsp at a time if dry patches remain. Knead on a floured surface for 3 minutes until smooth and soft. Cover with a damp towel and rest for 20 minutes while the chicken marinates.
    3. Make the satay sauce
  3. 3
    In a 1.5-quart / 1.4 L saucepan, combine the peanut butter, coconut milk, 1 tbsp soy sauce, curry paste, maple syrup and garlic. Stir over medium-low heat for 4 to 5 minutes until smooth and gently bubbling. Stir in 1 tbsp lime juice and 2 tbsp water, adding up to 2 tbsp more until the sauce coats the back of a spoon. Cover and set aside off the heat.
    4. Cook the flatbread
  4. 4
    Divide the dough into 8 pieces of about 56 g each. Roll each on a floured surface into a round of 14 cm / 5.5 inches, about 2 mm thick. Heat a dry 30 cm / 12-inch skillet over medium-high heat. Cook 2 rounds at a time for 1.5 to 2 minutes per side, until puffed with pale brown spots. Stack the cooked flatbreads in a clean towel so they stay soft.
    5. Grill the skewers
  5. 5
    Thread 4 to 5 pieces of chicken onto each drained skewer, leaving about 4 cm of bare skewer at the handle end. Heat a 45 x 25 cm / 18 x 10 inch griddle pan over medium-high heat and brush it with 1 tbsp oil.
  6. 6
    Lay all 8 skewers on the griddle with a little space between them. Cook for 10 to 12 minutes, turning every 3 minutes, until charred in spots and the thickest piece reads 165 F / 74 C. If the edges darken before the centers reach 165 F / 74 C, lower the heat to medium.
  7. 7
    Warm the sauce briefly if it has thickened, adding a splash of water. Serve the skewers on the flatbreads with the satay sauce, sliced cucumber, cilantro and lime wedges.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 809kcal
% Daily Value *
Total Fat 44g68%
Saturated Fat 12g60%
Cholesterol 140mg47%
Sodium 1150mg48%
Potassium 850mg25%
Total Carbohydrate 54g18%
Dietary Fiber 8g32%
Sugars 6g
Protein 48g96%
Vitamin A 150 IU
Vitamin C 4 mg
Calcium 75 mg
Iron 5 mg
Vitamin E 3 mg
Vitamin K 10 mcg
Thiamin 0.5 mg
Riboflavin 0.4 mg
Niacin 14 mg
Vitamin B6 0.8 mg
Folate 40 mcg
Vitamin B12 0.5 mcg
Phosphorus 400 mg
Magnesium 160 mg
Zinc 5 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

  • Marinate the chicken for at least 30 minutes and up to 12 hours.
  • Soak the wooden skewers for 30 minutes so they do not scorch.
  • Keep the griddle at medium-high and lower it if the edges darken early.
  • Cook the flatbreads two at a time in a dry skillet.
  • Thin the sauce with warm water if it thickens while standing.
Keywords: spelt satay chicken skewers, chicken satay with flatbread, spelt flatbread, peanut sauce chicken skewers, pan-grilled chicken skewers

Equipment

  • 30 cm / 12-inch nonstick or cast-iron skillet
  • 45 x 25 cm / 18 x 10 inch griddle pan
  • 1.5-quart / 1.4 L saucepan
  • 8 wooden skewers, 20 cm / 8 inch
  • instant-read thermometer
  • rolling pin

Tips

  • Cut the chicken into even 2.5 cm / 1 inch pieces so every piece reaches 165 F / 74 C at the same time.
  • Leave about 4 cm of bare skewer at the handle end, so you can turn the skewers without burning your fingers.
  • Cook the flatbreads in a dry, hot skillet and stack them in a clean towel so the steam keeps them soft.
  • Loosen the satay sauce with warm water, 1 tbsp at a time, because it thickens as it cools.
  • Check the thickest piece with an instant-read thermometer and look for 165 F / 74 C rather than relying on color.

Variations

  • Swap the chicken for firm tofu, pressed for 20 minutes and cut into 2.5 cm cubes. Cook for 8 to 10 minutes.
  • Use almond butter in place of peanut butter for a milder, slightly sweeter sauce that suits nut-allergy-aware tables.
  • Bake the skewers on a lined sheet pan at 220 C / 425 F for 15 to 18 minutes when the stovetop is busy.

Storage and Reheating

Spelt satay chicken skewers keep in an airtight container in the fridge for 3 to 4 days. Store the sauce separately for 4 to 5 days and the flatbreads, wrapped, for 3 to 4 days. The sauce firms up when cold, which is normal.

Reheat the skewers on a sheet pan in a 180 C / 350 F oven for 8 to 10 minutes, covered with foil, until hot throughout at 165 F / 74 C. Warm the flatbreads in a dry skillet for 30 seconds per side. Warm the sauce in a saucepan over low heat with 1 to 2 tbsp water.

Flatbreads freeze well for 2 months, layered with parchment. Thaw at room temperature, then warm in the skillet. You can also marinate the chicken up to 12 hours ahead and cook it fresh.

Serving Suggestions

Serve the skewers on warm flatbread with a spoonful of satay sauce, sliced cucumber, and chopped cilantro. The flatbread is soft enough to fold around the chicken. The cucumber stays crisp and keeps each bite balanced.

A bowl of steamed jasmine rice or a shredded cabbage slaw fits alongside. Both are simple and take little time while the chicken cooks.

For a casual gathering, put the skewers on a board with the sauce in a small bowl. Guests can tear the flatbread and wrap their own.

Read it online: https://greatbritishspeltrecipes.com/recipe/pan-grilled-spelt-satay-chicken-skewers-with-flatbread/
Valentina - Spelt Recipes
Valentina
A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!