Vegetable Skewers with Satay Yoghurt Sauce


Serves 4
Difficulty Easy
Preparation 20 MINS
Cooking 15 MINS
This grown up satay sauce, fragrant with thai flavours, is the perfect accompaniment to these vegetable skewers.


16 small florets cauliflower, blanched
4 yellow squash, quartered and blanched
1 red capsicum cut into 2cm squares
16 sugar snap peas, trimmed
1 clove garlic, crushed
2cm piece fresh ginger, grated
1 tablespoon kecap manis
2 teaspoons fresh lime juice

Satay Sauce

1-2 teaspoons Thai red curry paste
2 tablespoons crunchy peanut butter
1 tablespoon ketcap manis
1 tablespoon lime juice
1 teaspoon honey
1 cup light Greek style natural yoghurt
Handy Tips
Adjust the curry paste in the sauce to suit your taste. These skewers are a great way to use up leftover bits of vegetables in the fridge, use whatever you have, simply par-cook some of the harder vegetables to reduce cooking time on the barbecue. Add chicken or prawns to the skewers for a protein boost.


  1. Thread cauliflower, squash, capsicum and sugar snap peas onto 8 skewers. Mix garlic, ginger, kecap manis and lime juice together to make a marinade and pour over the skewers. Refrigerate for at least 30 minutes.
  2. Place curry paste, peanut butter, ketcap manis, lime juice and honey in a small saucepan. Stir over low heat until smooth and bubbling, then remove from heat and stir in yoghurt.
  3. Grill skewers until vegetables are tender and charred and serve with satay sauce.

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