The Chef’s Table: A Barbecued Thai Treat

Posted by


rsz_mark_doe_1Mark Doe of ‘Just Cooking’ Cookery School in Firies has a recipe for an Thai dish which can be cooked on the barbecue…

Thai Chicken Satay

Serves 4


• 3 chicken fillets cut into small strips the size of your little finger.

For the marinade:

• 1 lemon grass, smashed and chopped

• 2 shallots or ½ red onion, chopped

• 3 cloves garlic

• 1 red chilli finely chopped

• 1 thumb-size piece ginger, finely grated

• ½ tsp dried turmeric

• 1 tbsp ground coriander


• If using wooden skewers, soak them in water while you prepare the chicken.

• Cut chicken into thin strips and place in a bowl.

• Place all marinade ingredients in a food processor or chopper. Process well.

• Pour the marainade over the meat and stir well to combine. Allow at least 1 hour for marinating, or longer (up to 24 hours).

• When ready to cook, thread meat onto the skewers.

• Grill the satay on your BBQ, or on under the  grill, and cook for 4-5 minutes on each side, occasionally basting the chicken.

Serve hot with the dipping sauce.

Comments are closed.