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You may have read my last post on Supercharging your diabetes management by adding more greens and low-carb veg to your diet. 

In case you missed it you can read it HERE.

In keeping with this green theme, what better time to share with you my all-time favourite Kale Satay skewer recipe? 

It’s the perfect marinate for chicken on the BBQ. It’s ideal for a weeknight meal or a talking point at your next get-together! 

Why kale? 

I have to be honest, I didn’t initially set out to create a kale satay. 

Craving satay on day, I pulled out all the usual ingredients and was ready to make my standard satay recipe, which you can check out HERE when low and behold I realised ….

I didn’t have any fresh coriander! 

“What? How could this happen, what now?” I thought. 

So rummaging through the fridge again, I came across some kale and thought, “that’ll do”. So I gave it a shot. 

Surprisingly it tasted sensational, so much so that my hubby loved it and even the kids couldn’t get enough because it was the same colour as Kermit the Frog.  

This is now one of my favourite satay recipes and I make it all the time. 

What’s so great about kale? 

Kale is said to have more nutritional value than spinach and may help improve blood glucose control in diabetes, lower the risk of cancer, reduce blood pressure, and help prevent the development of asthma according to Medical News Today.

Packed full of fibre, antioxidants, calcium, vitamin K, vitamin C and iron, there are plenty of reasons to add kale to your recipes.

This includes people with diabetes, as a high intake of fibre has shown to help in lowering blood glucose levels. 

So give my Kale Satay a go for your next family mid-week meal, or BBQ get-together. 


Kale Satay

Course Main Course
Keyword greens, healthydinners, kale, kale satay, satay recipe, satay skeweres
Prep Time 15 minutes
Servings 4 people
Author Nikki Wallis


  • 1/2 cup salted, roasted peanuts
  • 1/2 tbsp oyster sauce
  • 1 tbsp fish sauce
  • 1 tsp ground coriander
  • 2-3 leaves kale
  • 165 ml tin of coconut milk


  1. Wash the kale and remove the green leaves from the stem. Discard the stem.

  2. Add kale, oyster sauce, fish sauce, peanuts, ground coriander and coconut milk to a blender and blend for approximately 1-2 minutes until it forms a thick paste.

  3. Spoon the mixture into a bowl.

  4. This marinate can be used for chicken or your preferred protein.

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