Satay
“Thai-style grilled meat skewers marinated in turmeric and lemongrass, served with rich peanut dipping sauce.”
Turmeric
Lemongrass
Coconut Milk
Peanut
Garlic
CuminWhere it comes from
A cornerstone of Thai street food, satay has a storied past that reflects the region's diverse culinary influences, especially from neighboring Malaysia and Indonesia. Traditionally enjoyed as a quick snack or a festive dish, these skewers symbolize communal dining and sharing. An intriguing detail is that the marinade often includes a touch of sugar, giving the meat a delightful caramelization when grilled.
On the Palate
How it's made
5 steps · Show ↓42 min active · 60 min waiting
How it's made
5 steps · Show ↓- 110 min
Cut the meat into small, thumb-sized cubes and thread them onto skewers, leaving space between each piece for even cooking. If using bamboo skewers, soak them in water for at least 30 minutes beforehand to prevent burning.
- 210 min
In a bowl, combine turmeric, lemongrass, coconut milk, garlic, and cumin. Add sugar and fish sauce to taste, creating a fragrant marinade. Coat the skewered meat thoroughly with this mixture and let it marinate for at least 1 hour in the refrigerator.
- 312 min
Preheat a charcoal grill to medium-high heat. Grill the skewers over the hot coals, turning occasionally, until the meat is cooked through and has a nice char, about 10-12 minutes.
- 45 min
While the satay is grilling, prepare the peanut sauce by blending peanuts with coconut milk, a pinch of sugar, and a splash of fish sauce until smooth. Heat gently to meld flavors, but do not let it boil.
- 55 min
Serve the satay hot off the grill with a side of peanut sauce for dipping, and garnish with fresh cucumber slices and crispy fried shallots for added texture and flavor.
