Chicken Satay (12-15 Skewers)

A Malaysian version of this dish from Chef Katrina Lau Hammond.

Chicken Satay (12-15 Skewers)
Print Recipe
Chicken Satay (12-15 Skewers)
Print Recipe
  1. Cut the chicken into 2.5cm x 4cm pieces and set aside. Pound or blend the lemongrass, garlic and onion, then add turmeric, coriander and chilli powders, oil, salt and sugar.
  2. Combine chicken and spice mixture. Mix well and refrigerate overnight.
  3. The next day, soak bamboo skewers in water, then thread three to four pieces of chicken onto one end of the skewers.Grill the chicken for two to three minutes each side, basting with a bit of oil while cooking.
  4. Serve satay hot with cut red onion and cucumber on the side, accompanied by peanut sauce and perhaps some pickled vegetables or a green salad,
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