Chicken Satay Kebabs


As much as I am able to, I enjoy eating all my meals fresh and home-made. However, there are some days when I simply do not know what to cook. I pace around the kitchen, opening and closing the kitchen cupboard doors, having a peek in the freezer for any leftovers and contemplate ordering a take-away. For days such as these,  I find that one of the best foods to make is kebabs. Chicken is one of my favourite meats to make kebabs with and I always use this satay recipe as it creates the most tender and flavourful chicken. This Indonesian/Malaysian flavour concoction can be used on tofu, vegetables, fish and pork. I normally put the kebabs under the grill, but when the weather is good and I have some extra time on my hands, I fire up the barbecue and cook them on some burning charcoal. Needless to say, they are doubly delicious when cooked on a barbecue.

The kebabs are great eaten with a side salad, rice, flat bread and/or some cucumber grated into plain yoghurt with a bit of salt and mint. Also, squeeze some fresh lime over the kebabs if you like an extra zingy taste.


Ingredients (serves 3 – 4)

1kg chicken breast fillets

1 tbsp tomato puree

2 tbsp soy sauce

2 tsp sesame oil

1 tbsp coconut oil

1 tbsp peanut butter

2 garlic cloves, crushed

2 tsp ginger, crushed

1 tsp paprika

1 tsp chilli powder

juice of 1/2 lime

salt and pepper, to taste



  1. Cut each chicken fillet into 6 pieces and place into a bowl.
  2. Add the marinade ingredients and mix well together so that all the chicken is covered.
  3. Cover bowl with cling film and leave to marinade for at least 1 hour. (The longer you leave it, the more tastier it will be.)
  4. Turn the grill on to a medium heat setting and cover a baking tray with foil. I used ten metal skewers to which I put 4 chicken pieces on each. If you use wooden skewers, let them soak in water for 10 minutes so that they do not burn under the grill.
  5. Place the skewers on the baking tray and grill, turning them every 5 minutes until the chicken is well cooked.
  6. Serve immediately.





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