Satay shots

Give your dinner party a shot of Spanish style with these satay canapes

  • Prep:30 mins
  • Easy

Nutrition per serving

  • kcal 89
  • fat 6g
  • saturates 1g
  • carbs 3g
  • sugars 2g
  • fibre 1g
  • protein 6g
  • salt 0.53g


  • 4 skinless boneless chicken breasts
  • 3 tbsp soy sauce
  • 1 heaped tbsp Very Lazy chillies
  • 2 garlic cloves, crushed
  • 1 tbsp vegetable oil
  • 1 heaped tbsp light muscovado sugar
  • 1 lime, cut in half
  • 415g jar ready-made satay sauce
  • 12 limes slices


Very Lazy Chillies
You'll find the excellent Very Lazy Chillies from the English Provender Company, at good supermarkets and delis. They're a fiddle-free alternative to fresh chillies, so it's handy to have a jar in the fridge. If you can't get hold of them, just use chilli sauce or chilli paste instead.


  1. Up to a day ahead, cut the chicken breasts into 36 thin strips and put them into a bowl with the soy sauce, chilli sauce, garlic, oil and sugar. Mix together until the chicken is coated, then thread each strip on to a bamboo skewer. Get the skewers lined up on a baking tray and keep covered in the fridge until ready to cook.

  2. Preheat the oven to 190C/gas 5/fan 170C. Put the tray in the hottest part of the oven for 10 minutes. Meanwhile, warm the satay sauce in a pan, then spoon a little into each of 12 shot glasses or small tumblers.

  3. When the chicken is done, remove the tray from the oven and squeeze the lime juice over the chicken. Pop 3 skewers in each shot glass and a slice of lime on to each rim. Serve warm or cold – they’re nice either way.

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