Satay vegetable skewers with satay sauce 

This fabulous recipe is part of Rohan Patel’s Thai Table, which he prepared in partnership with Freshly Kenya and Green Spoon. Follow him on Cook and Canon for more foodie inspiration.

Makes ~ 8 skewers 


2 red onions
1 large capsicum (green or red)
½ sweet potato
6 baby courgettes
¼ cup Olive oil
½ tsp salt
½ tsp black pepper
1 inch stalk of lemongrass
1 fresh kaffir lime leaf
1 tsp garlic, minced
1 tsp ginger, minced
½ tsp ground coriander
½ tsp ground turmeric
3 tbsp crunchy or creamy nut butter – peanut or almond
1 tbsp light soy sauce
1 tbsp lemon juice
2 tsp brown sugar
1 tbsp Sriracha, or more, to taste
1 tsp freshly grated ginger


  1. Boil the sweet potato in a pot of salted water for exactly 5 minutes. Remove and immediately run under cold water for 1 minute to prevent further cooking. 
  2. Cut the onions, capsicum, sweet potato, and baby courgettes into 1 inch cubes. 
  3. In a blender, combine the olive oil, salt, pepper, lemongrass stalk, kaffir lime leaf, garlic, ginger, coriander powder, and turmeric powder and blitz until combined and forms a paste. Add the marinade to the vegetables and mix until well combined. 
  4. In a blender, combine the peanut butter, light soy sauce, lemon juice, brown sugar, Sriracha, grated ginger, and a splash of water to make the satay dipping sauce. Blend until well combined and smooth.
  5. Skewer the vegetables leaving about 2 inches of space towards the rounded end of the skewer. 
  6. Grill the skewers on a barbeque or griddle for approximately 10 minutes or until cooked and lightly charred. After removing the skewers off the heat, immediately brush with the satay sauce. 
  7. Serve the skewers with lemon wedges and the satay sauce on the side.




Brown Sugar



Eliad Extra Virgin Olive Oil

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