Satay skewers

Satay skewers

Ben's BBQ Bible
Billy Law

Grilling over hot coals is the only way to cook satay. It’s best to cut the meat small, so you can put more on the sticks and it cooks through more quickly! The satay skewers are normally eaten on their own, but you could serve them with steamed rice and sliced cucumber.

I have a proper satay cooker in which I place pre-lit charcoal, then suspend the skewers over the heat, turning them often. If you don’t have a satay cooker, prepare your barbecue for direct grilling on a medium heat. I suggest using just the front edge of the barbecue so that your meat and none of the sticks are exposed to the flame.


Quantity Ingredient
2kg chicken thighs, pork shoulder or thighs, cut into 1–2 cm cubes
Satay sauce, to serve
coconut milk, for brushing
chopped coriander


Quantity Ingredient
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon chinese five-spice
1 teaspoon ground turmeric
4 lemongrass stems, white part only (reserve one top to use as a brush)
1 garlic clove
3 tablespoons sugar
1 teaspoon tamarind juice or lemon juice


  1. Purée all the marinade ingredients in a blender. Transfer to a bowl, then mix the meat through until well coated. Cover and marinate in the refrigerator overnight for best results.
  2. Thread 6–8 pieces of meat up one end of each soaked bamboo skewer, leaving the other end of the skewer free. Discard any remaing marinade left in the bowl.
  3. Pound the thicker end of a trimmed lemongrass stalk to make a brush for basting.
  4. Place the skewers directly on the barbecue, or on a rack over the charcoal grill so only the meat is in contact with the heat. This will stop the bamboo skewers from burning.
  5. Brush the satay with coconut milk while grilling. Cook, turning the satays frequently, for about 10 minutes – the meat will stay moist from the coconut milk and the natural fats from the meat.
  6. Serve straight away, with Satay sauce and chopped coriander.
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