First posted: May 12, 2013

Fiery Satay Chicken Skewers


Episode 2 – Catching up with old friends
Fiery Satay Chicken Skewers
Grilled Lamb Chops with Lemon & Rosemary Oil
Herbed Quinoa Salad
White chocolate and pistachio tiles



Cooks in:        Serves:6-8 as a snack

  • 4 chicken breasts or 8 chicken thighs, cut into 2cm cubes
  • 1 red pepper, deseeded and cut into 2cm squares
  • Salt and freshly ground black pepper
  • 1 Tbsp olive oil
  • 8-10 bamboo skewers, soaked in water for 15-20 minutes
Asian Satay Sauce
  • 1 clove garlic, finely chopped
  • 1-2 tsp grated fresh ginger
  • 1-2 red chillis, de-seeded and chopped
  • 1-2Tbsp sesame oil
  • 3 Tbsp soy sauce
  • 90ml sweet chilli sauce
  • 2 Tbsp lime juice (juice of 2 limes)
  • 2 Tbsp smooth peanut butter
  • 2 Tbsp roughly chopped fresh coriander or basil, for serving
  • About 1/4 cup coconut milk, to loosen the mixture

What to do

1. Spear the chicken and red pepper pieces onto the skewers, with 2 pieces of chicken in between each piece of red pepper. Season with salt and pepper and brush with the olive oil.

2. Mix together the ingredients for the sauce, check for seasoning and adjust to your taste if necessary, and pour half over the chicken skewers, tossing gently to coat.

3. Just before serving, heat your bbq or braai grill, or a griddle pan on these stove, and then cook the chicken skewers, turning from time to time, for 5-10 minutes, or until cooked through and lightly charred.

4. Remove from the heat and serve with the remaining sauce and a scattering of fresh basil or coriander leaves.

*Note: The recipe was doubled for the show

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