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Indonesian Chicken Sate    HT  MC  Indonesian  25mins plus marinating


Indonesian Name: Sate Ayam



Serves 4    Hot  Poultry    Spices Vegetables   Main Course  BBQ Barbecues  Dairy Free  Eggless  Indonesia  Asia Asian  


NB: If serving as part of a traditional Indonesian meal, i.e. a rice/noodle dish plus 2-3 other dishes, reduce the quantity of chicken to 675g/1-1/2lb




900g/2lb boned and skinned Chicken Breasts, cut into 2.5cm/1-inch cubes

1 Onion, chopped

2 Garlic Cloves, crushed

60ml/2fl.oz.  Kecap Manis

1 teasp Ground Coriander

1 teasp Ground Cumin

1 teasp Ground Lemon Grass

1 teasp Chili Paste or Sauce

60ml/2fl.oz. Water





1. Thread the meat onto skewers and place in a shallow dish. Set aside.


2. Place all the remaining ingredients in a food processor and process to a smooth paste.


3. Pour the mixture over the prepared sate's, cover with clingfilm and leave to marinade for 2-3 hours, turning 2 or 3 times during the marinating period.


4. Preheat the grill to medium hot. Cook the sate's under the grill for 8-10 minutes or until cooked through, basting with the remaining marinade and turning 2 or 3 times during the cooking period. Serve with a sate Sauce.


Excellent cooked on the barbecue. Also good served as a starter – just halve the amount of meat.


Cuisine Select Spice Range

More Chicken Recipes  |  General Poultry Preparation & Cooking Times  


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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

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