PoppySmack Satay Skewers

Chicken or Vegetarian Satay Skewers (makes 15)


500gm chicken thigh cubed or vegetarian combination of firm tofu, button mushroom, sweet potatoes or squash
2 tsp tumeric
1 tsp salt and a dash of soy sauce
2 tsp of brown sugar
2 tbsp olive oil
2 tbsp of PoppySmack’s Vegan or Siam Chilli Sambal
1/3 cup of Salty Sweet Satay Sauce to serve


  1. Soak bamboo skewers in water 15mins prior to use
  2. Cute chicken or vegetable into bite side and also big enough to ensure they stay on the skewer
  3. Add turmeric, salt, soy sauce, brown sugar, oil and 1 tablespoon of PoppySmack Sambal Chilli, leave remaining spoon to spice up the Satay Dipping Sauce
  4. Mix well and leave to marinate for at least 30mins or overnight in the fridge
  5. Thread the chicken and/or vegetable through wet bamboo skewer leaving enough space at the bottom to use as handle
  6. Grill the skewers over charcoal or gas BBQ, turning over every 1-2 minutes until cooked through and chargrilled
  7. To serve mix as much PoppySmack’s Sambal Chilli to Salty Sweet Satay to give an spicy nutty satay sauce to suit your taste buds.


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