Indonesian Chicken Skewers

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"From our Sunday newspaper The Sunday Times."

Original recipe yields 4 servings


  • Serving Size: 1 (631.6 g)
  • Calories 528.3
  • Total Fat - 24.8 g
  • Saturated Fat - 7.3 g
  • Cholesterol - 270 mg
  • Sodium - 591.7 mg
  • Total Carbohydrate - 23.5 g
  • Dietary Fiber - 9.8 g
  • Sugars - 6.7 g
  • Protein - 56.9 g
  • Calcium - 238.1 mg
  • Iron - 7.3 mg
  • Vitamin C - 153.8 mg
  • Thiamin - 0.3 mg

Step 1

Place the onion, garlic, chilli, ginger, sugar and 1 tablespoon grapeseed oil in a food processor and process until smooth and season with salt and pepper.

Step 2

Transfer 2/3 of the chilli mixture to a bowl and reserve, setting aside.

Step 3

Add lemongrass, lime rind, juice and kecap manis to remaining chilli mixture and process until smooth and transfer to a bowl and add chicken, tossing to coat.

Step 4

Thread chicken on to 8 pre-soaked wooden skewers.

Step 5

Heat a non stick frying pan over medium low heat and add the reserved chilli mixture and cook, stirring for 2 minutes or until aromatic and then add the coconut and cook, stirring for 2 minutes or until aromatic and then add water and cook, stirring, for 3 minutes or until thick and then transfer to a bowl.

Step 6

Preheat a barbecue or chargrill pan pn medium high.

Step 7

Drizzle chicken with remaining oil and cook, turning for 10 minutes or until cooked through.

Step 8

Meanwhile, bring a big saucepan of salted water to the boil and cook beans for 2 minutes and then add wombok and sprouts and cook for 1 minute or until tender crisp and then refresh under cold running water and drain well.

Step 9

Add vegetables to chilli mixture and toss to combine and serve with skewers, lime halves and extra kecap manis.

Tips & Variations

No special items needed.