Homemade BBQ Satay Skewers

recipe satay skewers

We’ve added our own twist to the original recipe and grilled over a mix of Firebrand Premium A Grade Briquettes and Firebrand Hardwood Lump Charcoal which give a consistently clean and high heat giving our skewers a flavoursome char and subtle smoke. There are a few ingredients in this, but give them a go. You’ll never get store bought satay again!




  • ½ onion diced
  • ½ lemongrass stem, white part only, finely diced
  • ½ tsp curry powder
  • 1 clove garlic crushed
  • ½ tsp finely diced fresh turmeric
  • Pinch of paprika
  • 2 tbsp sugar
  • Pinch of salt
  • 500g mix of chicken breast and beef tenderloin cut into 1 inch cubes
  • 16 bamboo skewers, soaked in water overnight
  • 1 tbsp vegetable oil
  • 1 cucumber, peeled and cubed


  • 1 onion finely chopped
  • 2 garlic cloves, crushed
  • 2 lemongrass stems, white parts only, finely diced
  • 2 dried red chillies reconstituted in water
  • 60ml peanut oil
  • Pinch of paprika
  • 1 tsp curry powder
  • 1 tsp ground turmeric
  • 80g peanuts, coarsely ground
  • 125mil water
  • 125ml coconut milk
  • Pinch of salt
  • 1 tbsp sugar

Note: This will make a lot of satay sauce so you can freeze leftovers for next time

satay sauce barbecue hq recipe



From the marinade ingredient, grind or blend together the onion, lemongrass, curry powder, garlic, turmeric and paprika to a paste. Add the sugar and salt, mix well. Add the cubed chicken and beef, mix thoroughly and leave covered in the fridge overnight or for at least 6 hours.

To make the satay sauce use a mortar and pestle to pound the onion, garlic, lemongrass and chillies until a paste forms. Alternatively, you can use a blender.

Heat the peanut oil in a small saucepan and cook the paste over medium-high heat for a few minutes until fragrant. Stir in the paprika, curry powder and turmeric. Add the peanuts, water and coconut milk and bring slowly to the boil while stirring. Add the salt and sugar and simmer for around 20 minutes until the oil has risen to the surface. Set aside. (The sauce will be served at room temperature)

Light your charcoal (a couple of firelighters under your Firebrand stack will do the trick!) While the charcoal is heating, thread about 3 pieces of meat on each skewer. We have added some bright veggies in between for variety. Brush the skewers with oil (you can use a brush made of lemongrass) and grill over direct heat on both sides for about 4-6 minutes until lightly charred.

Serve with chunks of cucumber, rice and a bowl of your delicious satay sauce!

Recipe Credit: Simon Goh from the Food Safari ‘Fire’ Cookbook with Maeve O’Meara

Pic Credit: Original pics from Chris, Barbecue HQ Darwin