Satyr’s skewers

Prep 15 min
Plus Cooking time: 16 minutes
Makes 24 skewers and 1-1/2 cups (375 mL) sauce

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1 tbsp
onion, finely chopped
large garlic cloves, minced
1/3 cup
smooth or crunchy peanut butter
1 tbsp
hot sauce, such as Dan T's Spiced Cayenne Sauce
1 tbsp
finely chopped fresh coriander, optional
500 g
skinless, boneless chicken breasts
1 tbsp
1 tbsp
lime juice, or lemon juice, about 1/2 a lime
1 tsp
1/8 tsp
pinch of
ground cumin, optional


  • Heat vegetable oil in a large frying pan set over medium-high heat. Add onion and garlic. Cook, uncovered and stirring often, until golden brown at edges, from 4 to 5 minutes. Add broth, peanut butter and 1 tablespoon hot sauce. Taste and add more hot sauce, if you wish. Bring to a boil, then reduce heat. Simmer, uncovered and stirring often, about 5 minutes. Remove from heat. Stir in coriander. Cool, then serve at room temperature. Or store, covered, in the refrigerator for 1 week.
  • Cut chicken into bite-size cubes. Heat olive oil in a large frying pan set over medium-high heat. Add all of chicken. Sauté, stirring often, from 6 to 8 minutes. Meanwhile, stir lime juice with 1 teaspoon hot sauce, salt and cumin. Pour over cooked chicken and stir about 1 minute. Place pieces on skewers. You will need about 24 skewers. Serve with dipping sauce.

Therese Taylor uses generous splashes of her Dan T’s Inferno hot sauce here.


Calories 55, Protein 5.6 g, Carbohydrates 1.2 g, Fat 2.2 g, Fibre 0.3 g, Sodium 77 mg.
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