Chicken Satay Skewers with Cucumber Salad

Chicken satay is a crowd favourite, and this homemade version is full of flavour, and perfectly paired with a lightly spiced cucumber salad. Divine!

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Dinner
Servings 4


  • 500 g skinless chicken breast diced
  • 1 tbsp finely grated ginger
  • 1 tsp turmeric
  • 2 tbsp fish sauce
  • Juice of 1 lime
  • 1 lemongrass stem bruised
  • 2 Lee Kum Kee Satay Sauce packets
  • 1 cucumber peeled into ribbons
  • 1 tbsp white vinegar we love D.Y.C
  • 1 tbsp caster sugar
  • 2 tbsp sweet chilli sauce
  • ¼ cup chopped coriander

To serve


  • In a bowl, combine the ginger, turmeric, fish sauce, lime and lemongrass. Stir well, then add the chicken and stir until coated. Leave to marinate for a minimum of 2 hours.
  • Once marinated, thread the chicken onto soaked skewers and set onto a lined or non stick baking tray.
  • Brush the skewers with ½ of 1 satay sauce packet, then place in the oven at 220C on grill. Grill for 5-7 minutes, then turn and baste with the remaining satay sauce. Place back in the oven and grill for a further 5-7 minutes or until the chicken is cooked through.
  • To make the cucumber salad, mix together the vinegar, sugar and sweet chilli sauce until the sugar has dissolved. Add the cucumber ribbons and toss to coat.
  • Serve the cooked skewers alongside the cucumber salad and steamed rice.
Keyword kid friendly
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