Indonesian Chicken Skewers and Spicy Coconut Salad

Indonesian Chicken Skewers and Spicy Coconut Salad

A great family meal with 20mins prep and 20 cooking time!

Serves - 4


  • Coarsely chopped small red onion
  • Lime halves to serve
  • 4 coarsely chopped garlic cloves
  • 200gms bean sprouts
  •  Small 4cm piece of fresh ginger
  • 800gms thick cut Lombok cabbage
  •  2 fresh long chillis chopped
  • 300gms green beans
  • 1 tablespoon raw sugar
  • 2 tablespoons water
  • 1 1/2 tablespoons grapeseed oil
  • 35gms deciccated Coconut
  • 1 stem lemongrass (pale section only)
  • 800gms Chicken thigh fillets
  • 1 lime rind finely grated and juiced
  • 1 tablespoon kecap manis


  1. Place the onion, garlic, ginger, chilli, sugar and grapeseed oil in a blender until smooth. Transfer two thirds of the mixture into a separate bowl.
  2. Add lime rind, Lemongrass and kecap manis to remaining mixture and blend until smooth. Place mixture in a bowl and add chicken lightly tossing to coat.when fully coated, place chicken onto bamboo skewers. Ensure skewers have been pre-soaked in water.
  3. Heat a frypan over medium heat and add remaining chilli mix stirring for around two minutes. Add water and continue cooking for a further three minutes or until thick and place in a bowl.
  4.  Cooking the chicken is best done on satay cookers however, the BBQ grill will also give you a great result. Constantly turn the skewers over until cooked through.
  5. Cook beans in a pot of salted water for two minutes then add wombok and sprouts. cook for a further one minute until crisp. drain and rinse under cold running water and drain well.
  6.  Add chilli mixture to vegetables and toss to combine. Serve with extra kecap manis, lime halves and skewers.


Enjoy with family and friends!


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