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Satay Chicken Skewers

Servings 4


  • 4 skinless boneless chicken thighs cut into strips


  • 2 lemongrass ends only cut into 1/2 inch pieces
  • 2 cloves garlic peeled
  • 1 inch thumb ginger peeled and roughly sliced
  • 2 shallots peeled
  • 2 tsp turmeric powder
  • 1 tbsp carob powder
  • Juice of 1 lime
  • 2 tbsp fish sauce Red Boat brand
  • 1/2 cup coconut milk full fat


  • Place all the ingredients for marinade into food processor.
  • Process until you have a spreadable paste.
  • Pour paste over chicken, and toss to combine.
  • Marinate in chiller for 4 to 24 hours.
  • Soak bamboo skewers in water for 30 minutes before using to prevent it from burning.
  • Thread marinated chicken onto the skewers.
  • Bake in 200C preheated oven for 6 minutes then broil for 1-2 minutes to get some colour. Do remember to spray the pan with some oil before placing the satay on it.
  • Or you can grill the satay on a lightly greased grill pan on medium high heat for 3 minutes on each side.


Not eating paleo/whole30? You can substitute carob powder with 1 tsp grated palm sugar