Add to Cookbook

Chicken Kebabs With Macadamia Nut Satay Sauce

Chicken Kebabs With Macadamia Nut Satay Sauce

Mini barbecues are just ideal for 2 people on a special date. You can achieve all those wonderful kiwi flavorus of the barbecue without having to face the concept of sharing a communal one at the beach or park, or lugging the portable to a secluded spot. The fragrant macadamia-nut satay gives the grilled chicken a sensational lift.


  • 250 grams chicken mince
  • 1 tblsp each chopped fresh basil and coriander
  • 1 long red chilli, deseeded and finely chopped
  • 1 tblsp finely chopped lemongrass
  • 1 tblsp fish sauce

Macadamia-nut satay sauce

  • ½ onion, peeled and finely chopped
  • ½ tsp each minced chilli, ginger and garlic
  • 1½ tsp curry powder
  • 1 tblsp ground coriander
  • ½ cup coconut cream
  • ¼ cup water
  • 1 tblsp brown sugar
  • ½ cup finely chopped toasted macadamia nuts


  1. Mix together well the chicken mince, basil, coriander, chilli, lemongrass and fish sauce and season with salt and pepper.
  2. Shape the minced mixture around well-soaked bamboo skewers. Place on a cooking tray and transport to picnic.
  3. Grill the kebabs on high, turning until each side is golden brown.

Macadamia Nut Satay Sauce

  1. Cook the onions in a dash of oil until soft. Add the chilli, ginger, garlic, turmeric, fennel seeds, cumin and coriander. Stir fry for 2-3 minutes until fragrant. Add the coconut cream and stir until the mixture comes to the boil.
  2. Add the sugar and nuts. Season with salt and add sufficient water to make the sauce a dipping consistency. Remove from the heat and cool. Serve the kebabs with the Satay Sauce.

Cooks Tips

- If you prefer, use pork mince. - If macadamia nuts are unavailable, try peanuts or almonds instead. To toast, cook at 180ºC for 10-12 minutes until lightly browned. Cool before chopping.

Comments (0)

Please login to submit a comment.