Whipped Feta Chicken Satay Station Recipe
With grilled pita bread, Greek yogurt, Four chicken skewers, stir fried vegetables, Wonton crisps, chicken, roasted garlic, olive oil, pimento scallions, Thai peanut sauce and Asiago cream, banana peppers
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Ingredients
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Chicken Satay & Marinade
Whipped Feta & Asiago Cream
Thai Peanut Sauce
Stir-Fried Vegetables
Accompaniments & Garnishes
Method
Chicken Satay & Marinade
Prep and marinate
Cut chicken into 1-inch strips. In a large bowl combine Greek yogurt (1 cup), olive oil (2 tbs), soy sauce (3 tbs), lime juice (2 tbs), minced garlic (3 cloves), brown sugar (1 tbs), ground ginger (1 tsp), salt (1 tsp) and black pepper (1/2 tsp). Add chicken strips and toss to coat. Cover and refrigerate at least 1 hour and up to 4 hours (longer tenderizes).
Skewer
Thread 4 strips of marinated chicken onto each skewer, leaving a little space between pieces for even cooking. If using bamboo, ensure skewers were soaked 30 minutes before grilling.
Whipped Feta & Asiago Cream
Make whipped feta base
In a food processor combine cream cheese (4 oz) and crumbled feta (6 oz). Pulse until smooth. With motor running, add milk or cream (2 tbs) and olive oil (1 tsp) until texture is light and spreadable. Scrape down sides as needed.
Thai Peanut Sauce
Make sauce
In a small saucepan or mixing bowl whisk together peanut butter (3/4 cup), coconut milk (1/2 cup), soy sauce (2 tbs), lime juice (1 tbs), honey (1 tbs), sriracha (1 tsp), grated ginger (1 tsp), minced garlic (1 clove) and fish sauce (1 tsp, optional). Warm gently over low heat while whisking to combine and reach a pourable consistency. If too thick, add up to 2-4 tbs water or more coconut milk. Taste and adjust sweetness, salt or heat. Keep warm or transfer to a serving vessel.
Stir-Fried Vegetables
Cook vegetables
Heat a large skillet or wok over high heat. Add olive oil (2 tbs). When shimmering, add sliced red and yellow bell peppers, red onion and julienned zucchini. Stir-fry 4-6 minutes until vegetables are crisp-tender with slight char. Season with salt (3/4 tsp) and black pepper (1/4 tsp). Remove from heat and keep warm for the station.
Accompaniments & Assembly
Roasted garlic
If roasted garlic isn't prepared, roast a head at 400°F for 30-35 minutes until soft, then squeeze out cloves and mash lightly. Mix mashed roasted garlic into a small portion of Greek yogurt (optional) or serve whole for guests to spread.
Station setup & garnish
Arrange on the station: four grilled chicken skewers per guest grouping (or 16 skewers total arrayed on a platter), bowls of whipped feta-Asiago cream, Thai peanut sauce, Greek yogurt (1 cup) for cooling, stir-fried vegetables, grilled pita, wonton crisps, pimento-scallion mix, sliced banana peppers, roasted garlic, lemon wedges and chopped herbs. Provide small spoons for sauces and a platter/tongs for skewers. Drizzle a little olive oil over the whipped feta and scatter chopped parsley or cilantro over vegetables and sauces.
Serve
To assemble a bite: place a piece of chicken from a skewer on grilled pita or a wonton crisp, add a dollop of whipped feta or a smear of Asiago cream, a spoon of Thai peanut sauce or Greek yogurt as desired, top with stir-fried vegetables, a few pimento-scallion slices and a strip of banana pepper. Squeeze a little lemon if desired. Keep sauces replenished and refrigerated when not in use.