Everybody's favourite marinade just got tastier and healthier with this 120g Mild Spice Mix.

It is a dry mix that can also be used as a marinade when combined with oil and lime juice.

The pouch makes 3 family meals.

Ingredients Lemongrass, coriander, turmeric, chilli, garlic, onion, almond meal

Gluten Free , Vegan , No added salt / sugars , No preservatives

Here is Chef Bel’s recipe for Satay Chicken (or Tofu for Vegan).

A bit fiddly but ohh so worth the explosion in flavors 😋😋

Marinade (3-4 hours / overnight)

• 500g chicken thigh, cut in small cubes

• 500g Chicken breast fillet, cut in small cubes

• 4 tbsp Sesame oil

•3 cloves garlic, crushed

• 40g Belicious Satay Spice Mix

• 2 tbsp Brown Sugar

• 2 tsp Salt

• One lime, squeezed with pips out

Dipping Sauce

• 4 tbsp Crunchy Peanut Butter

• 2 tsp Brown Sugar

• 2 tsp Tamarind paste

• 4 tbsp soy sauce

• 3 shallots, peeled and diced very finely

• 2 Long Red Chillies

• 2 tbsp Vegetable Oil

Garnish

• 1 cucumber, sliced

• 1 Red Onion, cut into Rings, pre-salted 10 min before using

• 1 bunch Fresh Coriander

Vegetable Oil to baste when cooking.

Let’s Cook!

Blend and rub all the Marinade Ingredients well.Leave in the fridge for a few hours or overnight.If using Bamboo skewers, soak in cold water (to prevent burning), or wrap the exposed ends with foil.

When ready to cook, thread the pieces of chicken meat onto the skewers, leaving a small gap between pieces. Baste a cast-iron flat plate with oil and fry the skewers for 2-3 minutes on each side, brushing with oil until done and slightly charred.Alternatively, cook on a barbecue or under a grill.

Blend all the dipping sauce ingredients in a blender.Transfer to a saucepan, cook for 15 mins on medium heat.

Serve with peanut dipping sauce on the side or baste the sauce onto the skewered meat.Garnish with fresh chopped coriander, onion rings and cucumber.Serve with Fried or Steamed Rice.