These paleo satay chicken skewers are tender and full of pungent, aromatic and slightly spicy Malaysian flavours. Serve with a side of green salad, cauliflower rice or steamed greens.
Satay, or sate, is a popular dish of grilled diced meat, on skewers, that originated in Indonesia. Satay chicken skewers are very popular and can be found in most South East Asian cuisines.
To make this dish, you will need to prepare my Paleo satay sauce to go with the chicken. It’s the key to this dish and will add about 40 minutes to the recipe, but of course, you can make the sauce ahead of time. It keeps really well and can be used in other dishes.
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Paleo Satay Chicken Skewers
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 mins
- Yield: 8 skewers 1x
Please allow an extra 40 minutes to make the satay sauce. I only made enough skewers for three people but you can double the ingredients if preparing these delicious morsels for a party. The satay sauce recipe makes about 3 cups so there will be enough for a large crowd or leftovers.
- Small bamboo skewers, soaked in water for 5-10 minutes
- 1 teaspoon ground coriander seeds
- 1 teaspoon ground cumin seeds
- 1 tablespoon Paleo satay sauce
- 1 tablespoon coconut aminos or Tamari wheat free soy sauce
- 1 teaspoon fish sauce
- 10 chicken tenderloin pieces, cut in three pieces each (you can use thigh or breast fillet too)
- Coconut oil for grilling
- Combine spices, Paleo satay sauce, Tamari and fish sauce and rub all over the chicken pieces. Prepare chicken skewers by piercing four pieces of chicken on each skewer.
- Heat a large frying pan with some coconut oil or use a hot BBQ grill. Fry chicken skewers on medium-high heat for 4-5 minutes on each side. Turn the heat off and let the meat rest for a few minutes.
- Serve with a side of Paleo satay sauce, wedges of fresh lime and something like a cucumber and coriander salad.
I’m actually trying to stick to a paleo diet because I have something on this coming week. I suspect that I’ll feel much better as I know that I have a slight intolerance to dairy and wheat. So discovering your blog came just in time-thanks! 😀
I must say, these are absolutely delicious!! I made a beef version and had it with a tropical rice mix and some naan & papadums, fantastic dinner. Can’t wait to try some more of your recipes 🙂
Yeahh…finally you made this Satay recipe, Even I come from Indonesia and ate Chicken Satay many times, I have’nt post any Satay recipe, because took a long time to
make this with a lot of ingredients. You’re right, grounding peanuts is a hard work. Normally I used 100% peanut butter that I bought at Asia shop or organic shop.
Amazing Satay pictures