‘Chicken’ Satay Skewers (Summer/BBQ)


‘Chicken’ Satay Skewers

This is a great summer/BBQ/Picnic recipe. You can cook these in the oven or on the BBQ. I used vegan chicken but you could use tofu, tempeh or your favourite meat substitute.
Course Appetizer, lunch, Main Course, Side Dish
Keyword bbq, kebab, skewers, vegan bbq


  • 1 pack vegan chicken strips or use tofu, tempeh, mock meats
  • Various veggies Cut into thick pieces

Satay Sauce

  • 3 tbsp peanut butter
  • 1 tbsp soy sauce
  • 1 tbsp maple syrup
  • 1 tsp curry powder I used mild
  • 170 ml coconut milk or use your preference
  • 1/2 lime/lemon juiced


  • Preheat oven to 200oC/392oF
    Soak the kebab sticks (if wooden) in water for an hour to stop them burning.
    Oil a baking tray and thread the veg and 'chicken' onto the skewers.
    Drizzle/spray with a little oil and a sprinkle of salt.Bake for 25-30 minutes.
    Satay sauce
    To a saucepan add the milk, soy sauce, curry powder, juice, peanut butter and maple syrup. Stir continually on a medium heat until the sauce simmers.
    Add a little water if sauce is too thick. Lower the heat and simmer for 10 minutes stirring occasionally.
    Remove the skewers from the oven and place on a plate. Pour over the satay sauce and serve while hot. Enjoy!



Tip: If you’re using wooden skewers soak them in water before making the kebabs. This will stop the sticks burning in the oven or on the BBQ.
Author: Self taught cook, Blogger, YouTuber, Recipe Maker & Advisor. Living with liver disease & healing through a vegan diet.

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