Best chicken satay skewers

    8 hours 30 min

    A marinade is made with onion, garlic, lemon grass, soy sauce, turmeric, sugar, cumin and ginger. Chicken is marinated overnight, then barbecued to perfection. You can use this marinade with any meat you prefer. Serve with peanut sauce, for the ultimate treat.

    30 people made this

    Makes: 12 skewers

    • 1 large red onion, chopped
    • 2 large garlic cloves, chopped
    • 3 stalks lemon grass, chopped
    • 125ml soy sauce
    • 1 tablespoon groundnut oil
    • 1 tablespoon ground turmeric
    • 1 1/2 teaspoons dark brown soft sugar
    • 1 teaspoon ground cumin
    • 1 teaspoon ground ginger
    • salt and black pepper to taste
    • 450g skinless, boneless chicken breast fillets, pounded thin
    • 12 wooden or bamboo skewers

    Prep:15min  ›  Cook:15min  ›  Extra time:8hr marinating  ›  Ready in:8hr30min 

    1. In a large glass bowl, stir together the onion, garlic, lemon grass, soy sauce, oil, turmeric, dark brown soft sugar, cumin, ginger, salt and pepper. Reserve about 2 tablespoons of marinade in a small bowl and refrigerate until cooking time. Mix the chicken breasts into the remaining marinade, stir to coat well and marinate in refrigerator overnight.
    2. About 30 minutes before serving, soak the skewers in water. Preheat an outdoor barbecue for high heat and lightly oil the grate.
    3. Remove the chicken breasts from the bowl and discard the used marinade. Cut each chicken breast on the diagonal into 6 long strips and thread a chicken strip onto one of the soaked skewers. Barbecue the skewers, turning frequently and basting with the reserved marinade, until the chicken is cooked through with brown, crispy edges, 5 to 8 minutes per skewer.

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    Reviews in English (12)


    Nothing like satay although I did realise that once I started making them but I thought I'd just make them anyway. My family didn't really enjoy them and the batch that I made only 2 got eaten & the rest went in the bin which is very very unusual for my family.  -  15 May 2016


    I didn't thread this on skewers, but instead chopped the meat into bite size pieces before marinating, and then used it as part of a stir fry. This was my first time trying lemon grass, and I loved the taste it gave the marinade. However, it is not very edible on it's own--very very woody. Think of lemon grass like bay leaf, some that adds seasoning, but is never eaten!  -  07 Nov 2010  (Review from Allrecipes US | Canada)


    I made this as the Recipe Exchange Group Recipe for the week of June 21st. Having never eaten satay before, neither I nor my husband know what it "should" be like. With that said, we thought this was a very tasty dinner. Next time I'd omit the onion and replace it with onion powder since I couldn't taste the onion & you don't wind up eating it anyway, why waste an onion when onion powder would work better? In the future I would used dried lemongrass. I can hear the purists squealing now but honestly...I couldn't taste it. Most of us don't live in a place where fresh or frozen lemongrass is available; mine was in those little plastic boxes in the produce section and I think it was inferior. I'm also not sure I'd use turmeric again. It stained my fingernails a weird pumpkin color (It'll wash off!) Lastly I did not pound my chicken, I just cut it into strips and let my husband sort out the cooking times (ha!). Overall we enjoyed this recipe thoroughly, thanks for posting!  -  26 Jun 2010  (Review from Allrecipes US | Canada)