Thai chicken or pork skewers

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Prep time:

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Serves: 4

By Dillboy



  • 2 tbsp sugar

  • 1 tbsp ground turmeric

  • 600g boneless chicken breast or 600g fillet of pork cut into long thin strips

  • 1 tbsp whole coriander seeds

  • 1 tbsp whole cumin seeds

  • 1 stalk fresh lemon grass thinly sliced

  • 20 bamboo skewers

  • 1 clove garlic peeled and smashed

  • 1/2 tbsp sea salt

  • 3-4 shallots peeled and thinly sliced

  • 1/4 inch piece of fresh galangal


<ol> <li>Slice chicken into long thin slices, approximately 1/4 inch thick and 2 inches in length. Pat dry with paper towels.</li> <li>Put the coriander seeds in a dry pan and roast them for a minute or two over a medium heat, stirring often.</li> <li>Grind the roasted coriander seeds in a pestle and mortar.</li> <li>Combine all the spices with the shallot, lemon grass, galangal and garlic together in a bowl.</li> <li>Add chicken pieces to the marinade and mix well to cover meat. Allow to marinate for at least an hour (minimum) or overnight.</li> <li>Skewer 2 to 3 pieces of chicken on to each bamboo skewer.</li> <li>Grill or barbeque on a fairly high heat (they taste best done over charcoal, as they absorb the smoke). Turn them regularly and brush them liberally with the remaining marinade.</li> </ol>

Handy Hint

<p>Before cooking, soak bamboo skewers in water for at least 10 minutes, so that they will not burn. Cooking should take between 5 and 10 minutes depending on the heat of your cooker.</p>

Additional Information

  • Egg Free

  • Nut Free

  • Dairy Free

  • Starter

  • Main Course

  • Chicken

  • pork

  • thai

  • bbq

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Your comments

  • AgaPanthers 20/06/14 13:30

    this is actually an Indonesian recipe.

  • Dillboy 11/04/12 21:35

    Thai Name - Gai Satay