Sri Lankan Style Chicken Skewers

Saté skewers are a classic from South Asian cuisine. This recipe comes from Sri Lanka and combines an exciting marinade of coriander and paprika with a sauce of turmeric and coconut milk. Ideal as a side dish or light main course when grilling.

  • Preparation: 10 min

  • Cook Time: Up to 10 min

  • Difficulty: Easy

  • People: 4


For the meat:
700 g Chicken breast
1 tbsp Paprika powder
1 teaspoon Coriander powder
1 teaspoon Salt
1 teaspoon Black pepper
2 Garlic cloves
3 tbsp Vegetable cooking oil
Bamboo skewers

For the sauce:
3 tbsp Vegetable cooking oil
1 Onion
1 tbsp Fresh ginger
1 teaspoon Coriander powder
½ teaspoon Spicy paprika powder
½ teaspoon Turmeric
Black pepper
250 ml Coconut milk
2 teaspoons White brandy vinegar
2 Garlic cloves


Rinse the chicken breast under cold running water, drain and pat dry with kitchen paper. Cut the chicken into strips about 6 cm long and 0.5-1 cm thick and then place in a large bowl. Chop or press the garlic cloves and add to the meat along with the spices. Rub the spices evenly over the poultry. Add the sunflower oil and mix again. The meat is then covered and placed in the refrigerator for at least 30 minutes (up to 6 hours) so that the marinade can penetrate the meat.

Preparation of the sauce

First, the onion is diced, the garlic cloves are chopped, and the ginger is peeled and chopped. Heat the sunflower oil in a pan on the stove or directly on the grill with the cooK zone. Add the onion, ginger and garlic to the pan and sweat together with the coriander, paprika powder and turmeric powder for one minute while stirring. Add salt and pepper. Reduce the heat and continue to cook for 5 minutes, stirring occasionally, until the onion is soft and brown. Add the coconut milk and vinegar and continue to simmer for a few minutes. When the sauce is thick, season with salt and vinegar and remove from the cooK zone.

Preparation of the skewers

First, the grill is lit. The chicken skewers are grilled directly. That's why we preheat the grill to maximum temperature. Take the chicken out of the fridge and thread it onto the bamboo skewers. When the grill has heated up, place the skewers on the grill grate. Grill for 1-3 minutes on each side until the chicken skewers are lightly browned. Tip: To prevent the bamboo skewers from burning, you can place a strip of aluminum foil under the ends of the skewers.

Place the satay skewers on a plate and drizzle with the sauce to your liking, then serve straight away and enjoy.


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