Spicy chicken satay skewers

Prep time: 15 mins (plus at least 1-2 hours marinating time)
Cook time: 12 mins
Makes: 12


600g chicken breasts, cut into 2cm cubes or into strips

1 onion, finely chopped

1 stalk lemongrass, finely sliced

1 clove garlic, chopped

2.5 cm piece fresh ginger, finely chopped

1tsp ground coriander

1tsp ground cumin

½ tsp ground turmeric

½ tsp salt

1tsp brown sugar

1tbsp soy sauce

3tbsp crunchy peanut butter

Juice of 1 lime

1tbsp peanut or sunflower oil

Peanut sauce, to serve

12 wooden or bamboo skewers, soaked


1. Thread about 5-6 cubes or 2 strips of chicken on to each skewer and set aside in a dish.

2. To make the satay mixture, put all the remaining ingredients (except the peanut sauce) into a food processor and process until everything is well blended and smooth. Pour the satay mixture over the chicken, using your hands to ensure it covers all the surfaces, then cover and marinate in the refrigerator for 1-2 hours or overnight.

3. When you are ready to cook, preheat the barbecue or griddle pan to medium-hot. Cook for 8-12 minutes, turning frequently, or until cooked through and no pink juices run when cut. Serve with peanut sauce.