Ready to travel without leaving your kitchen? These chicken skewers with satay sauce are just what you need! Tender chicken, marinated in a blend of spices that makes your mouth water just thinking ...

These vegan seitan satay sticks are great threaded onto metal skewers and cooked on the barbecue. Serve with a cucumber, mint, lime and chilli salad. Each serving provides 370 kcal, 27g protein ...

Serve the chicken satay skewers on warm platter with the cucumber, spring onion and coriander scattered on top. Add a little very thinly sliced red chilli for a splash of colour and some heat if ...

These chicken satay skewers are perfect party food. Give them a few hours to absorb the flavours of the spicy marinade, then pop them under a hot grill or on the barbecue until golden. For this ...

Meet the latest food fad in Klang Valley: the popiah satay. Imagine a satay — skewers of marinated meat pieces grilled over ...

Consider our vegetables suitably perked up. Finally, if you fancy giving satay a go but prefer almond butter to PB, Marcus Bawdon’s aubergine skewers are for you. The recipe combines creamy ...

This chicken satay recipe has a spicy twist with the addition of fiery peri peri sauce. Serve this appetizer at a dinner party or prepare for a game night with friends, the succulent chicken pieces ...

Cook until thickened. Stir constantly until the mixture begins to come to a low bubble, about two minutes. Then reduce heat to low and simmer for a few more minutes until it has thickened. Once it’s ...

Cut the chicken into strips 1 inch wide, 3 to 4 inches long, and at least 1⁄4 inch thick, and thread onto skewers. Coat the chicken with spice paste, and season with salt and pepper. Heat the ...

You can find satay in Thailand, Malaysia, Singapore and Indonesia. The nasi impit - pressed rice - is an Indonesian addition, and it should be made several hours in advance (or overnight ...