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Vegan Malaysian Satay Skewers 🍗

There’s a secret to making a delicious chicken-free skewer and that’s a mouth-watering marinade and a sensational dipping sauce!


Chicken Skewers

  • If using wooden skewers, soak the skewers in water 10 minutes before threading to prevent burning. Place the "chicken" into a bowl and set aside.

  • Place the lemongrass powder, soy sauce, curry powder, sugar, vegetable oil and salt into food processor or blender and blend to create a rich satay. Taste and add more salt, spice or sugar if needed. Pour the mixture into the bowl of "chicken".

  • Add onion, if using, and gently toss all together. Set in refrigerator to marinate for at least 1 hour, or cover and leave for up to 24 hours.


  • Thread sliced chicken pieces onto the prepared skewers. Reserve leftover marinade for basting. If grilling, lightly brush the grill with oil, then set skewers over a hot fire. Grill, rotating skewers until all sides are lightly browned, basting generously with leftover marinade.


  • After skewering, lay prepared satay on a baking sheet lined with parchment paper, if desired. Set oven to broil and place a rack on the highest or second-highest rung of your oven. Slide satay under broiler and broil 5 minutes before turning. Continue broiling in this way until browned on all sides and onions, if using, are lightly charred. Baste halfway through cooking with leftover marinade.

Peanut Sauce

  • Whisk the peanut butter, soy sauce, lime juice, sugar, chili garlic sauce and ginger together with 3 tablespoons of water and place in the fridge.

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