Meat skewers are an essential part of many Asian cuisines. This recipe for chicken satay with peanut sauce is a Malaysian interpretation.






Skill level

Average: 2.5 (20 votes)


  • chicken thighs, skin removed, cut into long strips
  • wooden skewers


  • 1 stalk lemongrass, chopped
  • 2 white onions, chopped
  • fresh turmeric
  • ground cumin
  • coriander seeds
  • tamarind
  • white sugar
  • salt
  • light soy sauce
  • water
  • oil


Peanut sauce

  • chillies
  • 1 onion, chopped
  • 1 stalk lemongrass, chopped
  • fresh tumeric
  • spices
  • 3 tbsp peanut butter
  • peanuts, deep-fried and ground

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Marinating time 1–2 hours

In a blender, blend lemongrass, onion, fresh turmeric, cumin and coriander seeds. Add tamarind, a generous amount of sugar (2 tbsp) salt, soy sauce, water and oil. Mix.

Pour marinade over chicken pieces, cover and leave for 1–2 hours in the fridge.

Thread chicken onto skewers. Heat oil on hotplate and cook the skewers.

In a frypan, cook chillies with onion, lemongrass, fresh turmeric and spices. Add peanut butter and peanuts. Cook for 10 minutes until sauce thickens.