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Satay Skewers

Vegetable Satay Skewers

Sweet, crunchy vegetables coated with a rich, nutty sauce, grilled and served with Coconut, Chilli & Lemongrass basmati rice.

  • 31 - 60 Minutes
  • Medium
  • Serves 4




  • 2 packs Tilda Coconut, Chilli, Lemongrass Steamed Basmati
  • 2 tbsp Peanut Butter or nut butter of your choice
  • 1 garlic clove, peeled, crushed
  • 1 5cm piece ginger root, peeled and grated
  • 2 tbsp Gluten free soy sauce
  • 1 tsp sesame oil
  • 1 tbsp vegetable oil
  • 2 tbsp clear honey
  • 1-2 tbsp warm water
  • 600g of vegetables cut into chunks – we like button mushrooms, peppers, courgettes, babycorn and red onions
  • 2 spring onions sliced (optional)
  • Handful toasted nuts of your choice, cashews or peanuts etc


  1. Prepare the satay sauce by blending the peanut butter, garlic, ginger, soy sauce, sesame oil, vegetable oil honey and warm water to a smooth paste

  2. Prepare the vegetable skewers by alternating chunks of vegetables– we used small skewers or you can use the larger wooden ones. Makes 16 small or 8 large skewers

  3. Lightly brush with oil and place the skewers under a medium grill for 5-8 minutes turning regularly – once the vegetables begin to soften brush with the satay sauce

  4. Continue to grill, brushing with the sauce and turning until the vegetables are softened and lightly browned

  5. Serve on a bed of the cooked rice topped with the spring onions and toasted nuts