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Recipe

Beef, Pork, or Chicken Satay

By Su-Mei Yu Fine Cooking Issue 52
Amy Albert

Yield: Yields 1/2 cup marinade and 15 to 18 skewers.

Servings: three to four.

If you’re making the marinade for chicken only, omit the cumin. If you’re making the marinade for pork only, include the cinnamon. Freezing the meat for 30 minutes makes it much easier to slice thinly. Serve the satay with Peanut Sauce and Cucumber Salad or, if you like, make it the centerpiece of an entire party menu.

Ingredients

for the Marinade:

  • 1 tablespoon granulated sugar
  • 1 stalk lemongrass (hard outer leaves and green top removed), minced
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon minced garlic
  • 1 tablespoon coriander seeds, toasted in a small dry skillet until fragrant, and then ground
  • 1 teaspoon cumin seeds (for beef and pork only), toasted in a small dry skillet until fragrant, and then ground
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon (for pork only)
  • 1 teaspoon turmeric
  • 2 tablespoons vegetable oil
  • 3 tablespoons pineapple juice
  • 2 tablespoons unsalted dry-roasted peanuts, finely chopped

for the Satay:

  • 1 pound pork loin, beef sirloin, or boneless chicken breasts or thighs, or a mix
  • 18 wooden skewers, soaked in water for 30 minutes and dried
  • Vegetable oil spray

Nutritional Information

  • Nutritional Sample Size based on four servings and mix of meat
  • Calories (kcal) : 330
  • Fat Calories (kcal): 200
  • Fat (g): 22
  • Saturated Fat (g): 4
  • Polyunsaturated Fat (g): 9
  • Monounsaturated Fat (g): 7
  • Cholesterol (mg): 70
  • Sodium (mg): 380
  • Carbohydrates (g): 9
  • Fiber (g): 1
  • Protein (g): 26

Preparation

  • Make the marinade: Combine all the ingredients in a bowl and mix well (if working ahead, leave out the peanuts until ready to use). Seal and refrigerate. The marinade will keep for a couple of days.
  • Prepare the meat: Slice the meat across the grain as thinly as you can (a scant 1/8 inch is ideal). Transfer to a large zip-top bag (only one type of meat per bag) and add the marinade. Seal the bag and toss it back and forth to coat the meat well. Refrigerate for at least 1 hour or, for best results, 8 hours. Light a medium-hot grill fire. While waiting for the grill to heat, remove the meat from the refrigerator. Thread a few slices of meat onto each skewer, bunching up the slices (see below), to cover about 5 inches of the skewer.

  • Grill the skewers: Generously spray the meat with vegetable oil and put the skewers on the medium-hot grill, arranging several skewers close to one another. Flip and turn frequently until the surface is slightly charred and the meat feels firm when pressed with tongs. Grill as follows (times are approximate): pork ( charcoal, 3 minutes; gas, 7 minutes); medium-rare beef ( charcoal, 3 minutes; gas, 6 minutes); chicken breast( charcoal, 2 minutes; gas, 4 minutes); chicken thighs( charcoal, 4 minutes; gas, 5 minutes). Transfer to a platter and serve hot.
(3 ratings) Read Reviews
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Reviews (4 reviews)

  • caap | 09/27/2011

    I was exited when I found this recipe and how it was part of a planned menu. I decided to follow the whole menu as well as the directions for what to do do ahead of time etc... the recipe says to marinade your meat and poultry the night before. i didnt do this and marinated it for about 6 hours only. the marinade destroyed my meat and chicken, seriously it desintegrated. when i grilled it they stuck to the grill and fell appart. whatever was left tasted like mush. it was not edible. it was a shame as the sauce was quite tasty. if you make this recipe DO NOT marinade your meat for so long.15 min would probably do the trick as the meat is so thin it does not need more. this was the first recipe i try from this website and it has made me reluctant to try any more. i am an experienced cook, my meat and chicken were fresh from an extremely reliable place. this has been one of the most disappointing recipes i have found online... nobody likes mush and my dinner guests didnt like it either :( just though i would let everybody know before they make this recipe.

  • caap | 09/27/2011

    I was exited when I found this recipe and how it was part of a planned menu. I decided to follow the whole menu as well as the directions for what to do do ahead of time etc... the recipe says to marinade your meat and poultry the night before. i didnt do this and marinated it for about 6 hours only. the marinade destroyed my meat and chicken, seriously it desintegrated. when i grilled it they stuck to the grill and fell appart. whatever was left tasted like mush. it was not edible. it was a shame as the sauce was quite tasty. if you make this recipe DO NOT marinade your meat for so long.15 min would probably do the trick as the meat is so thin it does not need more. this was the first recipe i try from this website and it has made me reluctant to try any more. i am an experienced cook, my meat and chicken were fresh from an extremely reliable place. this has been one of the most disappointing recipes i have found online... nobody likes mush and my dinner guests didnt like it either :( just though i would let everybody know before they make this recipe.

  • Cliffordthehusband | 09/03/2010

    Ridiculously delicious. Given the result, I felt like I was cheating because it seemed like it should have been harder to prepare!

  • elisebuck | 07/29/2009

    This recipe is so fantastic. I have to admit that I had never made or eaten satay before making this, but I can safely say that the taste is incredible and the recipe can be mostly done ahead which is great for parties. Two people at my party told me that the peanut sauce was the best they have ever tasted, and one of them considers himself a bit of a satay connoisseur. The marinade and sauce require a bit of time to put together, but trust me, they are worth it. The meat was so moist and tender. YUM!

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