Chicken Sates Served in Lettuce Leaves


Preparation info
  • Serves


    As an Appetizer
    • Difficulty


Appears in

By Steven Raichlen

Published 1998

  • About

Satés originated in Indonesia, but Thais and Malaysians adopted these tiny kebabs with passion. Along the way, the seasoning changed from Indonesia’s sweet soy–based marinade to the fish sauce so prized in Thai cooking. I like to serve satés the way they are commonly eaten in Southeast Asia—wrapped in lettuce leaves.


  • 1 pound skinless, boneless chicken breasts
  • ¼ cup coconut milk, canned or ho


Advance Preparation

  • 20 minutes to 2 hours for marinating the chicken