Satay kebab

Duration: 30 Min
Difficulty: Medium
Made by: Vegan Society Switzerland
The Vegan Society Switzerland ( is an independent non-profit organisation dedicated to promoting the vegan lifestyle.


4 Portions

600 g eatplanted.chicken nature
4 tbsp soy sauce
2 tbsp peanut butter
2 tbsp red curry paste
2 tbsp brown sugar/maple syrup
2 tsps garlic powder
Salt, pepper
Sesame oil for frying
Skewers (wood or metal)


Peanut sauce

1 small onion, chopped
2 cloves garlic, minced or crushed in garlic press
2 tsps sesame oil
2 tsps red curry paste
2 tbsp light soy sauce
2 tsps tamarind paste
2 tbsp brown sugar
240 ml coconut milk
160 g peanut butter
Juice of one lime

Products in this recipe

£ 7.99


For the marinade, mix all ingredients in a small bowl to form a paste.
Put the eatplanted.chicken on skewers and brush with marinade. Tip: arrange lengthwise so that a larger surface can be fried.
For the peanut sauce, mince the onion while heating the sesame oil in a pot.
Fry the chopped onions in the pot at medium heat until they are translucent.
Add garlic and curry paste to the onions, mix and fry briefly.
Reduce heat and then add the soy sauce, tamarind paste, sugar and coconut milk and mix well.
Add the peanut butter, stir until smooth and mix in the juice of one lime. Keep the peanut sauce warm on low heat while the skewers are frying.
Heat the sesame oil in a frying pan and fry the skewers over medium-high heat until golden brown.
Serve eatplanted.chicken skewers with the peanut sauce.

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