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


  1. Slice chicken into long thin slices, approximately 1/4 inch thick and 2 inches in length. Pat dry with paper towels.
  2. Put the coriander seeds in a dry pan and roast them for a minute or two over a medium heat, stirring often.
  3. Grind the roasted coriander seeds in a pestle and mortar.
  4. Combine all the spices with the shallot, lemon grass, galangal and garlic together in a bowl.
  5. Add chicken pieces to the marinade and mix well to cover meat. Allow to marinate for at least an hour (minimum) or overnight.
  6. Skewer 2 to 3 pieces of chicken on to each bamboo skewer.
  7. 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.

Handy Hint

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.

Additional Information

  • bbq

  • thai

  • pork

  • Chicken

  • Main Course

  • Starter

  • Dairy Free

  • Nut Free

  • Egg Free

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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