Food & Cooking Recipes Appetizers Finger Food Recipes Chicken and Beef Satay with Peanut Sauce 3.5 (13) 2 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on October 4, 2017 Print Share Share Tweet Pin Email Yield: 40 to 50 pieces 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. Ingredients 1 ½ 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 ½ teaspoon ground cumin 2 tablespoons toasted sesame oil Peanut Sauce Directions Trim fat from beef or chicken. Cut into strips about 3 inches long and 1/2 inch thick. Refrigerate until needed. Combine remaining ingredients in blender, and puree until smooth. Pour over meat, and mix to coat evenly. Marinate at least 1 hour or overnight. 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. Print