Chicken satay Kebabs with a Thai Kick !!

Here's a recipe for you all to try out chicken satay kebabs  served with coleslaw and rice.



The spicy chicken marinade provides a background of sweet and salty flavours that marry well with the nutty, creamy and spicy flavours of the satay. You are welcome to increase or decrease the amount of fresh chillies you add to your marinade and sauce depending on your tolerance to spicy flavours.


Ingredients for kebabs (this will make approximately 14 kebabs)






1 kg skinless chicken thighs, cut into thin strips


1 packet wooden skewers






For the chicken marinade


¼ cup lemongrass


2 shallots – sliced


4 cloves garlic


3 – 5 fresh red chillies, sliced (depending on how spicy you want it to be)


1 tbsp red chilli flakes


1 tsp cayenne pepper


½ tbsp fresh ginger, thinly sliced


1 tsp dried turmeric


2 tbsp ground coriander


2 tsp ground cumin


3 tbsp dark soy sauce


1 tbsp fish sauce


4 tbsp brown sugar


3 tbsp sweet chilli sauce


3 tbsp vegetable oil






Method for kebabs






1. If using wooden skewers, soak them in water while you prepare the meat (to prevent burning).


2. Cut chicken into thin strips and place in a bowl.


3. Place all marinade ingredients in a food processor or chopper. Process well.


4. Taste-test the marinade – you will taste sweet, spicy, and salty. The strongest tastes should be SWEET and SALTY in order for the finished satay to taste its best. Add more sugar or more fish sauce (in place of salt) to adjust the taste. You can also add more cayenne pepper or fresh chilli if you want it spicier.


5. Pour the marinade over the meat and stir well to combine. Allow at least 1 hour for marinating, or longer (up to 24 hours).


6. When ready to cook, thread meat onto the skewers.


7. Grill the satay on your BBQ, OR you can grill in the oven on a grill pan or baking sheet with the oven set to “grill or high”. Turn the meat every 5 minutes until cooked. Depending on how thin your meat is, the satay should cook in 10 to 15 minutes.






Tip: Fill up to 3/4 of the skewer, leaving the lower half empty so that the person grilling has a “handle” to easily turn the satay during cooking.






Ingredients for satay sauce






2 cups crunchy peanut butter


2 tbsp water


1 cloves garlic, minced


1 tsp brown sugar, to taste


1 tsp cayenne pepper


1 tsp ground coriander


½ tsp fish sauce


2 tsp lime juice


2 tbsp Thai chilli sauce


1/4 cup coconut cream






Method for satay sauce






1. Place all ingredients in a blender or food processor. Blend or process until sauce is smooth.


Do a taste test, adding more fish sauce (or soy sauce) if not salty enough, or more cayenne if not spicy enough. If too salty, add a squeeze of fresh lime juice. If you’d prefer it sweeter, add a little more sugar.


2. Pour in a saucepan and gently heat it. If you prefer a runnier peanut sauce, add a little more coconut cream.


3. Serve warm by pouring over the chicken kebabs.

Enjoy Happy Eating ;o) Lisa ;o)