favorite
print
rate
Serves
US | Metric
Ingredients
Marinade
  • 200 g smooth peanut butter
  • 7 tbsps soy sauce
  • 7 tbsps lime juice
  • 1 tbsp brown sugar
  • 2 tbsps curry powder
  • 3 garlic cloves, crushed
  • ½ tsp chilli flakes
  • 1 tbsp fish sauce
Also
  • 4 chicken breasts, should make 10-12 skewers
  • 75 ml coconut milk
  • bamboo skewers 10-12
BBQ Chicken Satay Skewers BBQ Chicken Satay Skewers
BBQ Chicken Satay Skewers

This is a fool proof recipe and great for the BBQ. Easy to prepare and cook. This recipe makes around 10-12 skewers.

Prep 20 minutes
Total 30 minutes
  •  Cut the chicken breasts into long strips; butterfly the breast then place cling film over it and bash with a rolling-pin to make the chicken thin and flat. Slice into strips.
  • Put all of the satay marinade ingredients into a bowl and whisk and taste. Remove some of the marinade for the dip, about 1/3 of the mixture.
  • Stir the chicken into the bowl and let it marinade for about an hour or if possible overnight.
  • Soak the skewers in water.
  • Once marinated skewer the chicken, folding the strips back and forth. Use about two chicken strips per skewer; depending on the length of the chicken strip.
  • Continue until you have used all of the chicken. Pour the remaining marinade over the skewers evenly. Cover with foil and put in the fridge until ready to cook.
  • Meanwhile make the dip, with the reserved marinade pour around 75ml of coconut milk in, mix well. This is your dip keep it cool.
  • Once you are ready to cook, place on a hot BBQ, the chicken needs to be charred but not dry. Try not to over cook. Once the meat is white and you have little bits of charcoal colour it is done, they should not take any more than 10 minutes to cook.

I’m Lulu, and have been in love with food my whole life. I however took the route of fashion design and have worked within the industry for nearly 20 years, but I always shared recipes with friends and colleagues and dreamed of cooking full time. I am a previous Masterchef contestant which just confirmed I needed cooking to be part of my life plan. These days I am lucky to have a hand in both; being creative in any area is really what I enjoy.


I cook a lot of curries as my family have Indian roots, I also have a cookbook out called CURRY UP. But don’t get ‘curried’ away as I enjoy cooking most foods.


It just about sharing the food love really, nothing more. I hope what you see makes you hungry and entices you to try the recipes out!


Contact: info@lululemonandlace.com


BBQ Chicken Satay Skewers

This is a fool proof recipe and great for the BBQ. Easy to prepare and cook. This recipe makes around 10-12 skewers.

favorite
print
rate
Prep 20 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
Marinade
  • 200 g smooth peanut butter
  • 7 tbsps soy sauce
  • 7 tbsps lime juice
  • 1 tbsp brown sugar
  • 2 tbsps curry powder
  • 3 garlic cloves, crushed
  • ½ tsp chilli flakes
  • 1 tbsp fish sauce
Also
  • 4 chicken breasts, should make 10-12 skewers
  • 75 ml coconut milk
  • bamboo skewers 10-12

  •  Cut the chicken breasts into long strips; butterfly the breast then place cling film over it and bash with a rolling-pin to make the chicken thin and flat. Slice into strips.
  • Put all of the satay marinade ingredients into a bowl and whisk and taste. Remove some of the marinade for the dip, about 1/3 of the mixture.
  • Stir the chicken into the bowl and let it marinade for about an hour or if possible overnight.
  • Soak the skewers in water.
  • Once marinated skewer the chicken, folding the strips back and forth. Use about two chicken strips per skewer; depending on the length of the chicken strip.
  • Continue until you have used all of the chicken. Pour the remaining marinade over the skewers evenly. Cover with foil and put in the fridge until ready to cook.
  • Meanwhile make the dip, with the reserved marinade pour around 75ml of coconut milk in, mix well. This is your dip keep it cool.
  • Once you are ready to cook, place on a hot BBQ, the chicken needs to be charred but not dry. Try not to over cook. Once the meat is white and you have little bits of charcoal colour it is done, they should not take any more than 10 minutes to cook.

I’m Lulu, and have been in love with food my whole life. I however took the route of fashion design and have worked within the industry for nearly 20 years, but I always shared recipes with friends and colleagues and dreamed of cooking full time. I am a previous Masterchef contestant which just confirmed I needed cooking to be part of my life plan. These days I am lucky to have a hand in both; being creative in any area is really what I enjoy.


I cook a lot of curries as my family have Indian roots, I also have a cookbook out called CURRY UP. But don’t get ‘curried’ away as I enjoy cooking most foods.


It just about sharing the food love really, nothing more. I hope what you see makes you hungry and entices you to try the recipes out!


Contact: info@lululemonandlace.com