Bite Size Satay & Chilli Skewers


  1. Heat up a griddle pan on the stove until smoking hot.
  2. Have all your different meat and fish in separate bowls - for the lamb, use sweet chilli sauce, for the beef satay, and for the king prawns use pesto. Ideally marinate these overnight, but a couple of hours will suffice if needed.
  3. Now make up your meat skewers, weaving on the beef and pushing on the lamb pieces. Separately, construct the prawn skewers (keep to a maximum of 3/4 pieces on each skewer, so it's easy for your guest to eat).
  4. Lay all the prepared skewers onto a tray and drizzle with a little oil and a good pinch of salt and pepper.
  5. Start with the meat skewers and lay them in the hot griddle pan, fry for a couple of minutes on each side, until you can see lovely charred lines on the meat. Take them out the pan and leave to rest.
  6. Now cook the king prawns, a minute either side is enough.
  7. Serve your skewers with an extra drizzle of each marinade and some fresh herbs.


Prep time:

Cook time:

Serves: 20

  • Bamboo skewers

  • Rapeseed oil for drizzling

  • 200g beef strips

  • 100g raw king prawns

  • 200g diced lamb

  • Salt and pepper

  • Marinades

  • Satay sauce

  • Sweet chilli sauce

  • Pesto