Satay Chicken Skewers


Prep: 40 min  Cook: 10 min    Serves: 3-4



Chicken & Marinade

  • 1/3 cup coconut milk
  • 1 Tbsp grated ginger
  • 2 cloves of garlic (crushed)
  • 1 Tbsp tamari
  • 1 Tbsp fish sauce
  • 1 tsp turmeric
  • 1 tsp curry powder
  • 500g chicken breast (cubed)
  • olive oil (for cooking)


Peanut Satay Sauce

  • 1/3 cup Forty Thieves Satay Paste
  • 1/3 cup water


Garnish (optional)

  • Fresh coriander
  • Fresh chilli
  • Black sesame seeds



Combine all marinade ingredients in a medium-sized bowl. Stir in chicken until well coated and refrigerate for 30 minutes.


Thread the chicken pieces onto kebab skewers. Brush with olive oil and cook on the BBQ (or griddle pan) for 5-7 minutes or until all sides are golden brown and cooked through.


Using a fork, mix Forty Thieves Peanut Satay Paste with water until smooth and creamy.


Serve the chicken skewers with the satay sauce. Garnish with fresh coriander, chilli and black sesame seeds.


Images by Laura Bedwell

1 Comment
  • Ana
    Posted at 16:43h, 05 November Reply

    Thank you for this recipe! I prepared the chicken skewers for lunch today and did the satay sauce just before lunch–because my husband is not keen on peanut sauces (even as he happily eats the lion’s share of the crunchy pb with his bananas). Today, he decided to try the sauce made up Forty Thieves satay paste. We both enjoyed it enormously. (And he finished off the leftover satay sauce in the bowl.)

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