Rating: 4 stars
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Malaysian satay is just like Thai or Indonesian ones but there is a difference in taste. Give it a try. No need to barbeque, just grill them in your oven. Serve with Malaysian satay sauce.


Recipe Summary

20 mins
1 day
1 day 50 mins
30 mins
60 skewers


Original recipe yields 60 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place chicken cubes in a large bowl.

  • Place onions, brown sugar, garlic, shrimp paste, galangal powder, coriander, cumin, anise seed, black pepper, and turmeric in the bowl of a food processor. Grind into a smooth paste. Transfer to bowl with chicken; mix well to coat chicken.

  • Cover the bowl with plastic wrap and marinate in the refrigerator for 24 hours.

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line 2 baking sheets with aluminum foil.

  • Thread chicken onto bamboo skewers, leaving enough space to hold skewers. Arrange skewers on baking sheets.

  • Broil in the preheated oven until top is browned, about 10 minutes. Remove from oven; flip all the skewers over. Return to the oven and broil second side until browned, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Cook's Notes:

Substitute white pepper for the black pepper if desired.

Substitute white sugar for the brown sugar if desired.

Editor's Note:

Galangal is a plant in the ginger family. Substitute powdered ginger for the galangal if needed.

Nutrition Facts

45 calories; protein 7.2g; carbohydrates 1.7g; fat 0.9g; cholesterol 19.5mg; sodium 17.8mg. Full Nutrition