Satay comes from Java in Indonesia and is found today all across South-East Asia, with local variants in Malaysia, Singapore and Thailand. The principle is the same everywhere: small pieces of marinated meat on skewers, grilled quickly over high heat, with a sauce for dipping.
Ingredients (serves 4, about 16 skewers)
Marinade
- 600 g chicken thigh, cut into two-centimetre strips
- 150 ml coconut milk
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tsp turmeric, 1 tsp ground coriander, 0.5 tsp cumin
- 2 garlic cloves, 1 shallot, 1 stalk of lemongrass, all finely chopped
Peanut sauce
- 150 ml unsweetened peanut butter
- 200 ml coconut milk
- 1 tbsp soy sauce, 1 tbsp lime juice, 1 tbsp brown sugar
- 1–2 tsp sambal or chilli paste
- Water for thinning
Method
- Marinate the chicken for at least two hours. Overnight is better.
- Soak the bamboo skewers in water for 30 minutes, so they do not catch fire.
- Thread the meat onto the skewers in waves, not as a compact sausage. Air between the pieces gives more even cooking.
- Grill over high heat for 3–4 minutes per side, until the edges are dark and a little charred. Brush with the marinade as you go, but stop two minutes before they are done.
- The sauce: warm everything except the water in a pan and stir until smooth. Thin with water until it runs slowly off the spoon.
About the peanut sauce
It should be thicker than a dressing and thinner than peanut butter. It thickens as it stands, so make it a little looser than you think you want it. If you are short of time, there is ready-made satay sauce that works well.
Frequently asked questions
Chicken, pork or beef? All of them work. Chicken thigh is the most forgiving; pork tenderloin turns dry if you do not keep an eye on it.
Can I make this without a barbecue? Yes. A griddle pan over high heat gives stripes and good colour. The grill element in the oven works too, with the skewers placed high up.
Why should I stop brushing towards the end? The marinade has been in contact with raw meat. If you stop two minutes early, the last layer has time to cook through.
Are satay and yakitori the same thing? No. Yakitori is Japanese, glazed with a tare sauce of soy and mirin, and contains no peanut.
See also the full Thai range and sauces.
