Chicken Satay (Sate Ayam Banjar)

The following recipe is how to prepare chicken satay that is known as Sate Ayam in Indonesia

Indonesia has many variety of satays. Each island, each province, each city and town, they have their own style of satay. This is from Banjar in South Kalimantan.

Do you have fire pit in the backyard or maybe an appliance to do barbecue? No? That is okay! My following recipe was done in the comfort of my kitchen 😉

I used my George Foreman electric grill that I covered with aluminum foil 😀 Pretty handy when you live in an apartment, townhouse with no backyard, balcony and such 😀


500 g chicken, slice into strips
1/2 tsp white pepper powder
1/2 tsp freshly grated nutmeg
2 cloves, crushed
1 tsp salt
1 tbsp of tamarind juice (soak tamarind in hot water, then when it’s cooled down, rub between fingers
2 tbsp cooking oil

Hot Sauce

10 red bird eye chilies (you can use green bird eye chilies too btw)
5 cloves of garlic
2 tomatoes, skinned (to make it easier, blanch with hot water then skin), pureed
1 tbsp firm shrimp paste
salt to taste
1 tbsp brown sugar
300 ml chicken broth


  • The night before, soak bamboo skewers in cold water, to prevent them getting burnt while grilling
  • Sauce: boil chilies and garlic, pureed, then mix with pureed tomatoes and the rest of the ingredients, bring to boil, set aside.
  • Mix pepper, nutmeg, salt, tamarind juice, oil, and cloves, in a bowl

Marinade chicken strips for 30 minutes

Thread each chicken strips onto skewers and grill until well done

Serve with rice, salad or cucumber slices, and the sauce 😀

Chicken Satay (Sate Ayam Banjar)


  • Soak bamboo skewers in water overnight


  • 500 g chicken slice finger long
  • 1/2 tsp white pepper powder
  • 1/2 tsp grated nutmeg
  • 2 cloves
  • 1 tsp salt
  • 1 tbsp tamarind juice soak tamarind in hot water to produce this juice, available in Asian store, online, Safe on Foods/Pricesmart, No Frills
  • 2 tbsp cooking oil


  • 10 bird eye chilies
  • 5 garlic
  • 2 to matoes soaked in hot water, skinned then blender it
  • 1 tbsp shrimp paste available in Asian store, sometimes at Safe on Foods
  • 1 tsp salt or as needed
  • 1 tbsp brown sugar/palm sugar
  • 300 cc chicken broth


  • Roll chicken slices in pepper, nutmeg, cloves, salt and oil, let stand for 30 minutes
  • Thread each chicken slices into skewers and grill we;; on ember of charcoal
  • Serve immediately with the sauce and warm rice


  • Boil chilies and garlic until soften, then make paste
  • Mix paste with the rest of the ingredients, boil until thickened.

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