Indonesian chicken satay

Total time: 1hr
Preparation Time: 60m

For 15 piece

Nutritional Information

Contains 106 Kcal, 8g Protein, 6g Carbohydrates, 4g Fat


  • Spiced paste
  • 1 onions
  • 1 red chilli
  • 20 g ginger
  • 2 garlic clove
  • 0.5 tsp turmeric
  • 0.25 tsp coriander seeds
  • 1 stick lemongrass sticks
  • 0.25 pepper
  • 1 tsp cane sugar
  • 2 tsp fish sauce
  • 1 pinch ground cloves
  • 1 pinch nutmeg
  • Meat mixture
  • 600 g mince (chicken)
  • 1 lime
  • 40 g coconut flakes
  • 1 tbsp dried fried onions
  • 0.75 tsp salt
  • Chicken skewers
  • 15 wooden skewers
  • To fry
  • oil for frying
  • 4 tbsp sweet chilli sauce

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  • Spiced paste

    Roughly chop the onion and ginger. Deseed the chilli, remove the core from the lemongrass, roughly chop both, place in a blending cup along with the garlic and all the other ingredients up to and including the nutmeg.
  • Blend all of the ingredients to a paste, transfer to a bowl.
  • Meat mixture

    Rinse the lime in hot water, pat dry, grate half of the zest and squeeze out half of the juice. Add to the spiced paste along with the meat and all the other ingredients up to and including the salt, knead thoroughly until the ingredients have combined to form a compact mass.
  • Chicken skewers

    Divide the mixture into 15 portions and press around the skewers with wet hands.
  • To fry

    Heat the oil in a non-stick frying pan. Fry the skewers in batches over a medium heat for approx. 15 mins. all over, remove from the pan and serve with the sweet chilli sauce.
  • Tip:

    Serve with the lime wedges, squeeze over the satay skewers.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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