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Chicken and Beef Satay with Peanut Sauce

To make satays, you'll need bamboo skewers; soak them in water for two to three hours so they don't burn on the grill.

  • Yield: Makes 40 to 50 pieces


  • 1 1/2 pounds fillet of beef, or 4 whole chicken breasts
  • 1 tablespoon chopped fresh ginger
  • 1 onion, cut into chunks
  • 4 cloves garlic
  • 1 cup low-sodium soy sauce
  • 1 teaspoon sambal (Indonesian chile paste), or 1 hot red chile
  • Juice of 1 lemon
  • 2 tablespoons sugar
  • 1/2 teaspoon ground cumin
  • 2 tablespoons toasted sesame oil
  • Peanut Sauce


  1. Trim fat from beef or chicken. Cut into strips about 3 inches long and 1/2 inch thick. Refrigerate until needed.

  2. Combine remaining ingredients in blender, and puree until smooth. Pour over meat, and mix to coat evenly. Marinate at least 1 hour or overnight.

  3. Preheat grill or grill pan until hot. Thread a piece of meat lengthwise on each skewer, and grill until done, 2 to 3 minutes on each side. Baste occasionally with marinade during cooking. Serve immediately with peanut sauce.


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