Yummy and Healthy Sunday Recipe: Indonesian Chicken Skewers With Spicy Coconut Salad

October 8 2017

Feel like changing that dinner menu? Try this tasty Indonesian chicken skewers and spicy coconut salad for dinner tonight! The lemongrass adds an aromatic depth of flavour to the marinade of these low cal chicken skewers.

Photo by Jeremy Simons | Taste Magazine


1/2 small red onion, coarsely chopped

4 garlic cloves, coarsely chopped

2 fresh long red chillies, coarsely chopped

4cm piece fresh ginger, peeled, sliced

1 teaspoon raw sugar

1 1/2 tablespoons grapeseed oil

1 stem lemongrass, pale section only, finely chopped

1 lime, rind finely grated, juiced

1 tablespoon kecap manis, plus extra, to serve

800g chicken thigh fillets, trimmed, cut into 3cm pieces

35g (1/3 cup) desiccated coconut

2 tablespoons water

300g green beans, trimmed, halved diagonally

1/2 (about 800g) wombok (Chinese cabbage), thickly sliced

200g bean sprouts, trimmed

Lime halves, extra, to serve




Step 1

Place the onion, garlic, chilli, ginger, sugar and 1 tbs grapeseed oil in a food processor and process until smooth. Season. Transfer two-thirds of the chilli mixture to a bowl and reserve. Set aside.


Step 2

Add lemongrass, lime rind, juice and kecap manis to remaining chilli mixture. Process until smooth. Transfer to a bowl and add chicken. Toss to coat. Thread chicken onto 8 pre-soaked bamboo skewers.


Step 3

Heat a non-stick frying pan over medium-low heat. Add reserved chilli mixture. Cook, stirring, for 2 minutes or until aromatic. Add coconut. Cook, stirring, for 2 minutes or until aromatic. Add water. Cook, stirring, for 3 minutes or until thick. Transfer to a bowl.


Step 4

Preheat a barbecue or chargrill pan on medium-high. Drizzle chicken with remaining oil. Cook, turning, for 10 minutes or until cooked through.


Step 5

Meanwhile, bring a large saucepan of salted water to the boil. Cook beans for 2 minutes. Add wombok and sprouts. Cook for 1 minute or until tender crisp. Refresh under cold running water. Drain well.


Step 6

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



Make the spice paste and marinate the chicken (working to the end of Step 2) up to 1 day in advance. Place threaded skewers in a baking dish, cover with plastic wrap and store in the fridge until ready to cook.


Original recipe from Taste Magazine