Aaron Calder

Aaron Calder

Self Taught Chef, Blogger, YouTuber, Recipe Maker & Advisor.

About Me

‘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.


Self taught cook, Blogger, YouTuber, Recipe Maker & Advisor. Living with liver disease & healing through a vegan diet.


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