Updated Nov 24, 2014Chatelaine
- SOAK skewers in warm water 20 min. Preheat barbecue to medium-high.
- COMBINE garlic with oil, ginger, coriander, turmeric and salt in a large bowl. Add chicken and rub in mixture. Thread 4 chicken pieces onto each skewer.
- OIL grill. Barbecue chicken, with lid closed, until springy when touched 7 to 8 min per side.
- ASSEMBLE wraps with lettuce, mango and chicken. Serve with Almond satay sauce.
“These have a fabulous look and taste! They’re simple to prepare and taste great. I let my family make their own wraps at the table—fun!” – Lorianna Favrin
NutritionCalories 262, Protein 24 g, Carbohydrates 21 g, Fat 10 g, Fibre 3 g, Sodium 249 mg.
Pair it with: A lively Argentinian white
An exotic Argentinian grape, torrontés often leans toward muskiness. But this example, with it’s pleasant nose of wildflowers and lemon zest, makes for a stunning accompaniment to our almond satay.
Our pick: Finca Agostino Uma Colección Torrontés, Argentina, $11.