Thai Chicken Satay Skewers

  • Servings: 5-6
  • Difficulty: easy
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Grilled marinated chicken satay served with peanut sauce.

032500 gms skinless, boneless chicken breast pieces, cut into small strips
2 tbsp light soy sauce
1 stalk of lemongrass, chopped
2-3 garlic pods, crushed
1 tsp coriander powder
1 tsp cumin powder
2 tbsp lemon juice
1 tbsp brown sugar
1 tsp turmeric powder
1 tsp Sriracha (Asian Chilli Sauce)
Bamboo skewers, soaked in water 30 minutes before use
Salt to taste
2 tbsp cooking oil

Peanut Sauce:
2-3 tbsp peanut butter
1 tbsp sesame oil
1 tbsp soy sauce
2 garlic cloves
1 tsp brown sugar or palm sugar
½ cup water
1 tbsp lemon juice
2 tsp chilli sauce
½ coriander powder
½ cumin powder
A pinch of cayenne pepper
A pinch of turmeric powder


Grind soy sauce, stalk of lemongrass, garlic pods, coriander powder, cumin powder, lemon juice, brown sugar, turmeric powder, Sriracha and oil in a food processor to form smooth paste. Add little water if necessary.

In a large bowl, mix the above paste with chicken. Season with Salt. Marinate in refrigerator for 3-4 hours.

For Peanut sauce, in a blender or food processor, combine all peanut sauce ingredients to form a smooth paste.

Preheat grill. Thread marinated chicken pieces onto skewers. Brush little oil over the grill. Place skewers over the grill and Cook until chicken is thoroughly cooked and golden brown in colour.

Serve hot with julienne cut carrots, cabbage salad and spicy peanut sauce.

Lemon-grass Smoked Thai Prawn

  • Servings: 2-3
  • Difficulty: easy
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Prawns skewered and barbecued over the lemon-grass stems.

0318- 10 king prawns, shell on and head off
1 tbsp extra virgin olive oil/vegetable oil
1 clove of garlic, crushed
2 tsp ginger, very finely chopped
1-2 red chillies, de-seeded and finely chopped
2 tsp fish sauce
½ tsp soy sauce
1 tsp cumin powder
1 tsp lemon juice
Lemon wedges
4-5 lemon-grass stems
Bamboo/metal skewers


In a bowl, create a marinade by mixing crushed garlic, ginger, olive oil, cumin powder, chillies, fish sauce, soy sauce and lemon juice. Add the prawns and leave aside for atleast 5 minutes.

Later thread the prawns onto skewers.

Place lemon-grass stems over the grill. Arrange skewers on the stems and grill them for 5-8 minutes until prawns are cooked through and turned pink in colour.

Keep turning while cooking and make sure not to overcook prawns.  Throw away lemon-grass after prawns are cooked.

Serve with lemon wedges.