Satay Chicken Skewers Recipe

If you haven’t heard of satay before, you’re missing out on something quite delicious. Satay is a dish wherein cubes of meat such as chicken, pork, or beef are grilled on skewers and served with fresh peanut sauce. It’s popular in Southeast Asian countries like Indonesia (where it originated), Thailand, Malaysia, and Singapore.

The combination of savory meat and rich peanut sauce makes these Satay Chicken Skewers from Pete Evans a unique dish to cook for your family and friends. Not only are they great for lunch or dinner, but you can eat them as a snack too, just like how some Southeast Asians do it.

Satay Chicken Skewers


800 g. (1 3/4 pounds) organic free-range chicken thigh fillets, cut into 2.5 cm (1-inch) cubes
1 1/2 tsp. lime zest
1 1/2 tbsp. lime juice
1 Tbsp. coconut oil, melted, plus extra for cooking
2 Tbsp. tamari
1 1/2 Tbsp. fish sauce
3 garlic cloves, crushed
1 1/2 Tbsp. finely grated ginger
1 1/2 Tbsp. ground turmeric
1 1/2 tsp. ground coriander
1 tsp. ground cumin
Himalayan salt and freshly ground black pepper
Coriander leaves, to serve
Lime halves, to serve

For the Cashew Satay Sauce:

155 g. (5 1/2 oz.) cashew nuts
120 g. (4 1/4 oz.) almond butter
2 Tbsp. finely grated ginger
1 long red chili, seeded and finely chopped
2 Tbsp. tamari
1 Tbsp. sesame oil
1 Tbsp. maple syrup
Sea salt


1. Combine the lime zest and juice, coconut oil, tamari, fish sauce, garlic, ginger, and ground spices in a large bowl and mix well. Add the chicken and toss until thoroughly coated in the marinade.
2. Transfer the chicken and marinade to a large, sealable plastic bag and marinate for at least 2 hours.
3. Soak 8 bamboo skewers in a shallow dish of cold water for at least 30 minutes, then drain.
4. To make the cashew satay sauce: combine the cashews and almond butter in the bowl of a food processor and pulse until the nuts are well-ground. Add the ginger and chili and process until well-blended. Add the tamari, sesame oil and maple syrup, and blend well. Gradually pour in 4 tablespoons of water and pulse until the sauce becomes smooth. If the sauce is a little too thick, simply add more water. Set aside. Season with a little salt if desired.
5. Preheat a barbecue or grill plate to medium-high.
6. Thread the marinated chicken cubes onto the prepared skewers and season with salt and pepper.
7. Grill the skewers, basting with the marinade, for 3 minutes on each side until browned and cooked through. Season with salt and pepper if needed.
8. To serve, warm the satay dipping sauce if desired. Scatter the coriander leaves over the skewers and serve with the lime halves and the satay sauce on the side.