Chicken and Beef Satay with Peanut Sauce

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.


  • 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


  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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