Barbecue Chicken Kebabs with Singapore Sauce

    12 hours 30 minutes

    Kebabs with a delicious Asian satay marinade and sauce. Chicken is used here, but beef works equally well.

    32 people made this

    Serves: 4 

    • 1 large red onion, chopped
    • 2 large garlic cloves, chopped
    • 3 stalks lemon grass, chopped
    • 1/2 cup (125ml) soy sauce
    • 1 tablespoon (20ml) peanut oil
    • 1 tablespoon ground turmeric
    • 1 1/2 teaspoons brown sugar
    • 1 teaspoon ground cumin
    • 1 teaspoon ground ginger
    • 1 pinch salt and black pepper to taste
    • 500g skinless, boneless chicken breast halves - pounded thin
    • 12 wooden or bamboo skewers

    Preparation:15min  ›  Cook:15min  ›  Extra time:12hours marinating  ›  Ready in:12hours30min 

    1. In a large glass bowl, stir together the onion, garlic, lemon grass, soy sauce, peanut oil, turmeric, brown sugar, cumin, ginger, salt and pepper. Reserve about 2 tablespoons of marinade in a small bowl and refrigerate until cooking time. Mix the chicken breasts into the remaining marinade, stir to coat well and marinate in refrigerator overnight.
    2. About 30 minutes before serving, soak the skewers in water. Preheat a barbecue for high heat and lightly oil the grate.
    3. Remove the chicken breasts from the bowl and discard the used marinade. Cut each chicken breast on the diagonal into 6 long strips, and thread a chicken strip onto one of the soaked skewers. Barbecue the skewers, turning frequently and basting with the reserved marinade, until the chicken is cooked through with brown, crispy edges, 5 to 8 minutes per skewer.


    Slice beef into thin slices and tenderize with a fork. Trim away any fat and gristle. Marinate, slice and thread onto skewers as for chicken.


    Make extra marinade, reduce in a saucepan over high heat for about 5 minutes, and strain to make a dipping sauce for the kebabs.

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    Reviews in English (12)


    I didn't thread this on skewers, but instead chopped the meat into bite size pieces before marinating, and then used it as part of a stir fry. This was my first time trying lemon grass, and I loved the taste it gave the marinade. However, it is not very edible on it's own--very very woody. Think of lemon grass like bay leaf, some that adds seasoning, but is never eaten!  -  07 Nov 2010  (Review from Allrecipes USA and Canada)


    I made this as the Recipe Exchange Group Recipe for the week of June 21st. Having never eaten satay before, neither I nor my husband know what it "should" be like. With that said, we thought this was a very tasty dinner. Next time I'd omit the onion and replace it with onion powder since I couldn't taste the onion & you don't wind up eating it anyway, why waste an onion when onion powder would work better? In the future I would used dried lemongrass. I can hear the purists squealing now but honestly...I couldn't taste it. Most of us don't live in a place where fresh or frozen lemongrass is available; mine was in those little plastic boxes in the produce section and I think it was inferior. I'm also not sure I'd use turmeric again. It stained my fingernails a weird pumpkin color (It'll wash off!) Lastly I did not pound my chicken, I just cut it into strips and let my husband sort out the cooking times (ha!). Overall we enjoyed this recipe thoroughly, thanks for posting!  -  26 Jun 2010  (Review from Allrecipes USA and Canada)


    I made this tonight with pad thai noodles and the baked egg rolls recipe from this website. I left out the tumeric and cumin just because we dont like those flavors. I added a little fish sauce & lime to the marinade. I only marinated the meat for 1 hour. I grilled chicken and skirt beef on my indoor grill and basted the satay skewers with a peanut satay sauce I made. I lived in Singapore for a year and this was close to what I was looking for!!! Its a keeper!!!  -  20 Jun 2010  (Review from Allrecipes USA and Canada)