Sesame chicken satay skewers

Serve these aromatic coconut and sesame skewers from Donal Skeehan as party nibbles or with a green salad for a lovely light meal
Sesame chicken satay skewers
  • Rating:
  • Serves: Makes 16-20 skewers
  • Cook Time: 15 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 4 skinless chicken breasts, each cut into 4 or 5 long strips
  • 1 tbsp sunflower oil, plus extra for brushing
  • 1 cloves garlic, finely chopped
  • ½ red chillies, seeds removed, finely chopped
  • 5 cm piece root ginger, peeled and finely grated
  • 200 ml coconut milk
  • 3 tbsp soy sauce
  • 2 tbsp tahini
  • 1 lime, juice only
  • 2 tbsp toasted sesame seeds


1. Thread each chicken strip onto a bamboo skewer and set aside.

2. Heat the oil in a small saucepan over a medium heat and fry the garlic, chilli and ginger together for 1 minute. Add the coconut milk, soy sauce, tahini and lime juice and bring to the boil then reduce the heat to low and simmer, stirring, for 3-4 minutes until the sauce thickens. Remove from the heat.

3. Heat a griddle pan over a high heat, brush the chicken lightly with oil then griddle for 3 minutes on each side, or until cooked through.

4. Transfer to a serving plate, pour over the satay sauce and sprinkle with the sesame seeds. Serve.

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