Vegan Malaysian Satay Skewers 🍗

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


450g Tofu or vegan chicken cut into chunks


1 teaspoon Lemongrass powder
5 tablespoons Dark soy sauce
3 tablespoons Malaysian curry powder
4 tablespoons Coconut sugar
3 tablespoons Vegetable oil
Salt to taste
3 - 4 Garlic cloves
2 Shallots or red onion sliced

Peanut Sauce

3 tablespoons Creamy peanut butter
1 tablespoon Soy sauce
1 tablespoon Lime juice
2 teaspoons Coconut sugar
2 teaspoons Chilli garlic sauce
1 teaspoon Ginger


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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