Annabel Karmel’s chicken satay skewers

  • Serves 2

A tasty way to serve up succulent chicken breast pieces with a spicy satay sauce - fun for all ages


For the skewers…

  • 2 chicken breasts 
  • Small piece of fresh ginger 
  • 1 clove garlic 
  • Juice of 1 lime 
  • 1 tbsp soy sauce 
  • 1 tbsp runny honey 
  • 1 tsp peanut butter 

For the sauce…

  • 100g peanut butter (crunchy) 
  • 75 ml coconut milk 
  • 75ml water 
  • 1 tbsp sweet chilli sauce
  • 1 tsp soy sauce



  • Step 1

    Soak the skewers in water for 30 minutes to stop them from scorching when grilling. 

  • Step 2

    Mix the marinade. Peel and grated the ginger (you should have about ¼ tsp), crush the garlic and put in a bowl along with the lime juice, soy sauce, honey and peanut butter and whisk together. 

  • Step 3

    Put the chicken breasts into a sealable plastic bag or cover with cling film and use a mallet or rolling pin to bash the chicken breasts until they are about ½ cm thick. 

  • Step 4

    Marinate the chicken. Slice each chicken breast into 5 strips and marinate for about 30 minutes. Whilst the chicken is marinating you can make the sauce. Put the peanut butter, coconut milk, water, sweet chilli sauce and soy sauce in a small pan. Warm gently, stirring constantly, until everything has melted. Simmer for 1 to 2 minutes until the sauce thickens. Remove from the heat, then stir in 1 tsp of the leftover lime juice and set aside. 

  • Step 5

    Thread the chicken strips onto skewers and put on a foil lined baking sheet. Grill each side for about 5 minutes or until the chicken is cooked through. 

  • Step 6

    Serve with the dipping sauce.

Annabel’s Family Cookbook (Ebury Press) is filled with cooking inspiration for the whole family. Visit for more delicious recipes.