Satay Chicken Skewers with Spinach Soup

Allergies: Dairy4 Servings

These satay chicken skewers combine with this spinach soup to create an unforgettable combination. Without doubt, you will be rushing to make this dish again.


  • 20 oz chicken, boneless, skinless, sliced
  • 2 tbsp lemon juice
  • 4 tbsp coconut milk
  • 4 tbsp yogurt
  • 1 tbsp peanut butter
  • 6 cups spinach, fresh
  • 1 cup green onion, chopped
  • 1 cup cauliflower, chopped
  • 2 clove garlic, chopped
  • 3 cups chicken broth
  • 1/2 cup cream
  • 2 tsp grapeseed oil
  • sea salt and pepper, to taste


  1. In a shallow bowl, combine the lemon juice, 1 teaspoon of the oil, the coconut milk, yogurt and peanut butter, whisking well to blend with the peanut butter.
  2. Marinate the chicken strips in the marinade for 30 minutes.
  3. Thread the chicken onto 8 skewers, reserving any remaining marinade.
  4. Place the skewers on a rack over an oven pan. position under the oven broiler and grill 5 minutes per side, turning once and basting with the remaining marinade.
  5. Heat 1 teaspoon of the oil in a large pan. Gently saute the garlic until soft.
  6. Add the chicken or vegetable broth along with the spinach and cauliflower, sea salt and pepper. Simmer for 15 minutes.
  7. Add the cream and cook for another 5 minutes.
  8. Process the soup in a blender (in batches if necessary) until smooth, checking the seasoning at the end.

    Serve the soup with 2 skewers of satay chicken positioned across the bowl and green onions for garnish.

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