Marinated Chicken Kebabs With a Peanut Satay Sauce

READY IN: 40mins




  • Combine all the marinade ingredients together in a large bowl or storage container. Chop chicken into about 2cm cubed pieces, add to marinade and marinate for several hours or overnight.
  • Soak skewers in water for about 30 minutes prior to using to prevent them from burning while cooking.
  • Reserve marinade. Thread a piece of chicken followed by a mushroom, chicken, onion, chicken, mushroom, chicken, onion, chicken. Repeat with remaining chicken and vegetables.
  • Grill or BBQ skewers turning a couple of times and basting with the reserved marinade. Until cooked about 15-20 minutes.
  • I usually use red and yellow peppers as well but as I was serving these over a Thai-style salad that already had peppers in it, I chose to omit them.
  • Sauce.
  • I prefer to make this ahead of time and just re-heat as this allows for the flavors to really come out.
  • Heat oil in a pan, add onions and garlic and cook to soften onion.
  • Add remaining ingredients and stir to combine, leave on a low heat, stirring occasionally until sauce thickens. Sauce can be made a day ahead and just re-heated.