Sate Ayam

Sate Ayam

Author Dave


  • 500 g boneless chicken breast cubed or pounded and sliced
  • 24 Skewers soaked for several hours
  • 2 tsp Tamarind Pulp
  • 2 Tbsp hot water
  • 3 cloves garlic peeled
  • 4 shallots peeled
  • 1 tsp coriander seeds
  • 1/4 tsp cumin seeds
  • 1/2 tsp salt
  • 1 1/2 Tbsp Oil



  • Soak the tamarind pulp in the warm water for 5 minutes. Mash with fingers and strain to obtain juice. Grind the garlic, shallots, coriander seeds, cumin, salt, and tamarind juice to a smooth paste in a blender or food processor. Transfer to a bowl and stir in the oil.
  • Add cubed/sliced chicken. Mix well and set aside to marinate for at least 30 minutes.


  • Thread 4-5 chicken cubes or one long slice to each skewer. Grill under a flame broiler or over a barbeque grill until golden brown on both sides and cooked, about five minutes.
  • Serve with dipping bowls of the Peanut Sauce and Sweet Soy Dip