Grill

Satay Skewers

Satay Skewers
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    Servings Prep Time
    30 small small skewers 30 minutes
    Cook Time Passive Time
    5 minutes 1 hour to overnight
    Servings Prep Time
    30 small small skewers 30 minutes
    Cook Time Passive Time
    5 minutes 1 hour to overnight
    Satay Skewers
    • 1
    • 2
    • 3
    • 4
    • 5
    Votes: 1
    Rating: 5
    You:
    Rate this recipe!
    Print Recipe
      Servings Prep Time
      30 small small skewers 30 minutes
      Cook Time Passive Time
      5 minutes 1 hour to overnight
      Servings Prep Time
      30 small small skewers 30 minutes
      Cook Time Passive Time
      5 minutes 1 hour to overnight
      Ingredients
      Servings: small small skewers
      Units:
      Instructions
      1. Cut the pork into bite size pieces about half a cm thick and 5 cm long
      2. Toast the cumin and coriander seeds in a dry pan over a medium heat until fragrant
      3. Grind into a fine powder in a pestle and mortar
      4. Combine the turmeric, cumin and coriander powder and salt in a bowl
      5. Put the pork in a sandwich/freezer bag. Cover with the spice mix, pour in the oil and give it a good mix. Leave to marinate for anywhere between an hour and overnight.
      6. Arrange the sticks ready for cooking. They should look something like this...
      7. Put the coconut in a jug and use a basting brush or the lemongrass to brush the skewers.
      8. If you're putting them on the barbecue, make sure it's hot. If using the grill, pre-heat it to medium-hot. I'm showing them being cooked in a pan here so if you want to do them like this get the pan medium-hot. Cook 5 or 6 at a time for a couple of minutes each side. Don't be tempted to overcook as they'll dry out. Brush coconut oil once on each side as they're cooking to lock in the juices.
      9. Cook until the skewers are cooked through and nicely browned.