Spicy Thai Meat Satay Skewers No Peanuts
Elevate your next grilling session with these Spicy Thai Meat Satay Skewers—an irresistible peanut-free take on the classic street food favorite. Bursting with bold flavors, this recipe pairs tender chicken thighs or beef sirloin with an aromatic marinade of creamy coconut milk, zesty lime juice, and a fragrant blend of turmeric, cumin, coriander, and fresh ginger. A touch of chili paste adds a fiery kick, while a hint of brown sugar balances the spice with subtle sweetness. Perfectly char-grilled and served hot, these skewers are a versatile dish that shines at dinner parties, backyard barbecues, or as a show-stopping appetizer. Serve them with rice or your favorite dipping sauce for a Thai-inspired feast that's gluten-free, nut-free, and utterly delicious!
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Recipe Information
Ingredients
- 500 grams Boneless chicken thighs or beef sirloin
- 250 milliliters Coconut milk
- 3 tablespoons Soy sauce
- 2 tablespoons Lime juice
- 1 tablespoon Brown sugar
- 3 cloves Fresh garlic, minced
- 1 teaspoon Fresh ginger, grated
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 tablespoon Chili paste (such as Sambal Oelek or similar)
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt
- 12 pieces Skewers (bamboo or metal)
- 2 tablespoons Fresh cilantro for garnish (optional)
Instructions
If using bamboo skewers, soak them in water for at least 30 minutes to prevent burning during grilling.
Cut the boneless chicken thighs or beef sirloin into thin, bite-sized strips, about 2 inches in length.
In a mixing bowl, combine coconut milk, soy sauce, lime juice, brown sugar, minced garlic, grated ginger, ground turmeric, ground cumin, ground coriander, chili paste, vegetable oil, and salt. Whisk until well blended.
Add the meat strips to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 1 hour or up to 8 hours for maximum flavor.
Preheat a grill or grill pan over medium-high heat. Lightly grease with oil to prevent sticking.
Thread the marinated meat strips onto the skewers, weaving the meat back and forth, and leaving a bit of room at the ends for handling.
Grill the skewers for about 3-5 minutes per side, turning once, until the meat is cooked through and slightly charred around the edges.
Remove from the grill and let rest for 1-2 minutes before serving.
Garnish with chopped fresh cilantro (optional) and serve hot alongside a side of dipping sauce or rice.
Nutrition Facts
Calories |
1484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.9 g | 106% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 525 mg | 175% | |
| Sodium | 4710 mg | 205% | |
| Total Carbohydrate | 48.0 g | 17% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 28.9 g | ||
| Protein | 136.5 g | 273% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 162 mg | 12% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1884 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
