Your family and friends will love these Southeast Asian skewers of marinated grilled strips of meat, served with a fragrant spicy satay sauce and a simple refreshing cucumber salad. So delicious!
Any leftover sauce will keep refrigerated for up to 6 weeks in a glass jar, and can also be frozen. I usually make a big batch of satay sauce and freeze it in small batches to make for quick and easy mid-week dinners.
Satay Skewers with Homemade Satay Sauce
Southeast Asian skewers of marinated grilled strips of meat, served with a fragrant spicy satay sauce and a simple refreshing cucumber salad. So delicious and easy! Any leftover satay sauce will keep refrigerated for up to 6 weeks in a glass jar, and can also be frozen.
Ingredients
- 500g Organic Chicken Thighs
- 16-20 wooden skewers
Marinade:
- 4 cloves Garlic , finely chopped
- 1 tsp Finely Grated Fresh Ginger
- 2 tbsp Lime juice
- 2 Finely Sliced Lime Leaves , or grated lime zest
- 1 tbsp Fish Sauce
- 2 tbsp Coconut Oil , melted
- 1 tbsp Tamari or Shoyu
- 1 tsp Coconut Sugar
- 1 tsp Ground Turmeric
- 1/2 tsp Ground Coriander
- 1/2 tsp Ground Cumin
Satay Sauce:
- 2 tbsp Coconut Oil
- 4 cloves Garlic , finely chopped
- 2-4 Red Chilles , finely chopped
- 250 g Peanut, Macadamia or Cashew Butter
- 1/4 cup Coconut Sugar
- 2 tbsp Tamarind Liquid , or lime juice
- 2 cups Coconut Milk
- 1 tsp Salt , unrefined
Cucumber Salad:
- 2 small Lebanese Cucumbers , thinly sliced on an angle
- 2 tbsp Brown Rice Vinegar , or apple cider vinegar
- 1 tsp Coconut Sugar
- 3 tbsp Coriander Leaves , finely chopped
- 1/2 tsp Unrefined Salt
- lime wedges , to serve
Instructions
- Cut the chicken into thin strips.
- For the marinade, combine all of the ingredients and toss the meat through it. Refrigerate for at least 1 hour, or up to overnight.
- Soak the wooden skewers in cold water for at least 30 minutes to prevent them burning.
- To make the satay sauce: gently cook the garlic in coconut oil for a few minutes, then stir in the chillies, nut butter, coconut sugar, tamarind or lime juice and coconut milk. Increase or decrease the amount of chilli, depending on how hot you would prefer it. Cook, while stirring, over a medium heat for 5 minutes. Season to taste with salt and set aside to cool.
- Combine the cucumbers, vinegar, coconut sugar and coriander, then season to taste with salt.
- Take the meat out of the fridge approximately 30 minutes before cooking. Remove the meat from the marinade and thread the strips onto the skewers.
- Grill or BBQ the skewers over a low heat for about 5 minutes on each side or until cooked through.
- Serve the skewers immediately with satay sauce, cucumber salad and lime wedges on the side.
Notes
In place of the chicken this recipe works beautifully with grass-fed and finished beef steak, pasture-raised pork, wild-caught prawns or firm tofu.
