Spiced chicken and cashew nut skewers with satay dipping sauce




For the skewers

  • 400g minced chicken breast
  • 200g cooked couscous (Tipiak)
  • 1 tbsp. red curry paste
  • 2 tbsp. chopped fresh coriander
  • Salt and pepper to taste
  • 50g chopped cashew nuts
  • 2 tbsp. mixed sesame seeds

You will also need

  • 8 wooden kebab skewers
  • 2 tbsp. crunchy peanut butter (Pip&Nut)
  • 150ml coconut milk (Celebes)
  • 1 tsp sesame oil (Tiger Tiger)
  • You will also need mixed salad leaves for serving


Start this recipe by cooking the couscous in boiling water as per instructions. When ready, cool and place into a large bowl with the chicken mince, curry paste and fresh coriander. Season with salt and pepper and mix together to a paste. Form into small balls the size of a walnut. Mix together the cashew nuts and sesame seeds in a plate and roll in the balls, coating all over.  Thread the balls onto the wooden skewers and place onto a baking tray. Drizzle with a little oil and bake in the oven at 200°C for 10-12 minutes or until golden brown. Meanwhile, make a quick satay dipping sauce by heating together the peanut butter and coconut milk in a saucepan to dissolve. Take off the heat and stir in the sesame oil. To serve, dress some mixed salad leaves onto serving plates and lay the skewers on top. Serve the satay sauce in a bowl on the side.

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