Thursday 19 January 2021

    Jackfruit satay with spicy pickled cucumbers | Smaakt

    How to make chicken satay without chicken? With jackfruit! Jackfruit has just the right texture like chicken and sucks up full of flavor when you put it in a nice marinade. A clever switcheroo! This recipe for jackfruit satay is a collaboration with the editors of foodies magazine.


    For 3 people 

    Preparation time

     approx. 30 minutes + 1 hour and 20 minutes waiting time.


    • 1 pot jackfruit à 500 g, drained
    • flatbread for added
    • spring onion in thin rings
    • small bunch of coriander only the leaves, roughly chopped
    • green or red pepper finely chopped
    • metal skewers

    For the marinade

    • 1 tbsp tamarind
    • 1 tbsp soy sauce
    • 1 clove garlic finely chopped
    • piece of ginger about 2 cm, grated
    • 1-2 tsp sambal
    • 1 tbsp oil

    For the sauce

    For the cucumbers

    about 10 small cucumbers

    • 1 tsp salt
    • 2 tbsp chilli oil
    • 2 tbsp vinegar or lemon juice

    Kitchen appliances 

    • Come
    • Saucepan
    • Cutting board & Knife
    • Colander
    • Tea towel
    • Multiple skewers
    • Grill plate (BBQ)
    • Scale


    1. Mix all the ingredients for the marinade together in a bowl. Add the jackfruit and shake well. Cover the bowl and leave for about 1 hour.
    2. For the sauce, stir together all the ingredients. If necessary, add some lukewarm water if the sauce is too thick. You can serve the sauce cold or heat it in a saucepan just before serving.
    3. Cut the cucumbers lengthways into quarters. Sprinkle with the salt and leave in a colander for 20 minutes. Rinse the cucumbers and pat them dry with a clean tea towel. Mix the cucumbers with the chilli oil and vinegar.
    4. String the pieces of jackfruit to skewers. Grill the skewers on a hot barbecue or in a grill pan for about 2 minutes per side. Grill the flatbread briefly, too. Place the skewers on a platter and spoon the (possibly heated) sauce over them. Sprinkle with the spring onion, coriander and green pepper. Add the flatbread and cucumbers.


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