Satay BBQ represents the heart and soul of Southeast Asian street food culture, featuring tender chunks of marinated meat threaded onto bamboo skewers and grilled over glowing charcoal until perfectly charred and smoky. This iconic Indonesian dish combines the aromatic complexity of traditional spice pastes with the simple pleasure of grilled meat, creating an unforgettable flavor experience that has captivated food lovers worldwide. The magic lies in the rich marinade made from coconut milk, lemongrass, galangal, and a carefully balanced blend of spices that infuse the meat with layers of sweet, savory, and slightly spicy notes. Traditionally served by street vendors who fan the coals with palm fronds while the satay sizzles and chars, this dish brings together the essence of Indonesian cooking – bold spices, fresh ingredients, and the communal joy of sharing delicious food hot off the grill.
Serves: 6-8 people (makes about 30 skewers)
Ingredients for the Marinade
- 3 pounds chicken thighs or beef sirloin, cut into 1-inch cubes
- 1 can (14 oz) coconut milk
- 3 stalks lemongrass, tender parts only, minced
- 4 shallots, roughly chopped
- 6 cloves garlic, peeled
- 2 inches fresh galangal (or ginger), peeled and sliced
- 4 candlenuts or macadamia nuts
- 2 teaspoons coriander seeds, toasted
- 1 teaspoon cumin seeds, toasted
- 3 tablespoons palm sugar or brown sugar
- 2 tablespoons tamarind paste
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon turmeric powder
- 1 teaspoon salt
Ingredients for Peanut Sauce
- 1 cup roasted peanuts, unsalted
- 4 dried red chilies, soaked and deseeded
- 3 shallots, chopped
- 3 cloves garlic, peeled
- 1 inch galangal or ginger, peeled
- 2 tablespoons palm sugar
- 1 tablespoon tamarind paste
- 2 tablespoons soy sauce
- 1 teaspoon salt
- 1 cup coconut milk
- 2 tablespoons vegetable oil
Additional Items
- 30-40 bamboo skewers, soaked in water for 2 hours
- Cucumber slices for serving
- Red onion slices for serving
- Steamed rice cakes or bread
Preparing the Spice Paste
Begin by creating the aromatic spice paste that forms the foundation of authentic satay flavor. Toast the coriander and cumin seeds in a dry pan over medium heat for 2-3 minutes until fragrant, then let them cool completely before grinding.
In a food processor or blender, combine the chopped shallots, garlic, galangal, candlenuts, toasted ground spices, and a splash of coconut milk. Process until you achieve a smooth, fine paste. This may take several minutes, and you might need to stop and scrape down the sides periodically.
The paste should be completely smooth without any large chunks remaining. If needed, add a bit more coconut milk to help the blending process, but keep the paste as thick as possible for maximum flavor concentration.
Creating the Marinade
Heat 2 tablespoons of vegetable oil in a large pan over medium heat. Add the spice paste and cook, stirring constantly, for 8-10 minutes until the paste becomes fragrant and slightly darker in color. This cooking process, called “blooming,” intensifies the flavors and removes any raw taste from the aromatics.
Add the minced lemongrass to the cooked paste and continue cooking for another 2 minutes. The lemongrass should release its citrusy fragrance and integrate with the other spices.
Gradually stir in the coconut milk, palm sugar, tamarind paste, soy sauce, fish sauce, turmeric, and salt. Simmer the mixture for 10-15 minutes, stirring occasionally, until it thickens slightly and the flavors meld together beautifully. Remove from heat and let cool completely.
Preparing and Marinating the Meat
Cut your chosen meat into uniform cubes, about 1 inch in size. Consistency is key for even cooking, so take care to make the pieces as similar as possible. Chicken thighs work exceptionally well due to their higher fat content, which keeps them moist during grilling.
Place the meat cubes in a large bowl and pour the cooled marinade over them. Using your hands, massage the marinade into the meat, ensuring every piece is thoroughly coated. The coconut milk and spices should penetrate into all the crevices of the meat.
Cover the bowl and refrigerate for at least 4 hours, though overnight marination produces superior results. The longer marination allows the complex flavors to penetrate deep into the meat while the acids help tenderize the proteins.
Making the Peanut Sauce
While the meat marinates, prepare the essential peanut sauce that accompanies every proper satay serving. Start by processing the roasted peanuts in a food processor until they form a coarse meal, but don’t over-process into butter.
In the same processor, combine the soaked chilies, shallots, garlic, and galangal. Process until smooth, adding a little water if needed to help the blending process.
Heat oil in a pan over medium heat and cook the chili paste for 5-7 minutes until fragrant. Add the ground peanuts, palm sugar, tamarind paste, soy sauce, and salt. Gradually stir in the coconut milk and simmer for 15-20 minutes until the sauce reaches a creamy, pourable consistency.
Taste and adjust the seasoning, balancing sweet, salty, spicy, and tangy elements. The sauce should coat the back of a spoon but still be thin enough for easy dipping.
Threading the Skewers
Remove the marinated meat from the refrigerator 30 minutes before grilling to bring it to room temperature. Thread 4-5 pieces of meat onto each soaked bamboo skewer, leaving small gaps between pieces for even cooking.
Reserve any remaining marinade for basting during grilling, but never use marinade that has been in contact with raw meat for serving without cooking it thoroughly first.
The skewers should be substantial but not overcrowded, allowing heat to circulate around each piece of meat during the grilling process.
Grilling the Satay
Prepare your grill for medium-high heat. Traditional satay is cooked over charcoal, which imparts a distinctive smoky flavor, but gas grills work well too. The key is maintaining consistent medium-high heat that will create a good char without burning the outside before the inside cooks through.
Clean and oil the grill grates thoroughly to prevent sticking. Satay can be delicate due to the coconut milk in the marinade, so proper grate preparation is essential.
Grill the skewers for 2-3 minutes per side, turning them 90 degrees each time to ensure even cooking and attractive grill marks. The total cooking time should be 8-10 minutes, depending on the size of your meat pieces.
Basting and Finishing
During the last few minutes of grilling, baste the satay with any reserved marinade to keep the meat moist and add an extra layer of flavor. The sugars in the marinade will caramelize slightly, creating an appealing glaze.
The satay is done when the meat feels firm but not hard, and the exterior has developed a beautiful golden-brown color with some charred edges. The internal temperature should reach 165°F for chicken or 135°F for medium-rare beef.
Serving Your Satay BBQ
Arrange the hot skewers on a large platter and serve immediately with the warm peanut sauce in small bowls for dipping. The contrast between the smoky, spiced meat and the rich, creamy peanut sauce is what makes satay so irresistible.
Accompany the satay with fresh cucumber slices and thinly sliced red onions, which provide cooling contrast to the rich flavors. Traditional ketupat (rice cakes) or warm bread help absorb the delicious sauces and make the meal more substantial.
Traditional Presentation
In Indonesia, satay is often served on banana leaves with the peanut sauce in small clay bowls. While not essential, this traditional presentation adds authenticity and visual appeal to your meal.
Provide small plates and additional skewers for easy serving, and encourage guests to dip generously in the peanut sauce – it’s an integral part of the satay experience, not just a condiment.
Tips for Perfect Satay BBQ
Success with satay depends largely on not overcooking the meat. The small pieces cook quickly, so watch carefully and remove them as soon as they’re done. Overcooked satay becomes tough and loses its juicy appeal.
Soak your bamboo skewers for at least 2 hours before threading to prevent them from burning during grilling. If the ends start to char, you can wrap them in foil as a protective measure.
Keep the peanut sauce warm while serving, as it can become thick and difficult to use when cool. If it thickens too much, thin it with a little warm water or coconut milk.
The quality of your spices makes a significant difference in the final flavor. Use fresh aromatics when possible, and replace ground spices that have been sitting in your pantry for more than a year.
Variations and Regional Styles
Different regions of Indonesia have their own satay variations. Some use different meats like goat or lamb, while others incorporate unique spice blends or cooking techniques. Feel free to experiment with the spice levels and ingredients to create your own signature version.
Vegetarian versions using firm tofu or tempeh work wonderfully with these same marinades and techniques, making this dish adaptable to various dietary preferences.
This Satay BBQ recipe brings the authentic flavors of Indonesian street food to your backyard, creating an interactive dining experience that celebrates the communal joy of sharing perfectly grilled, aromatic skewers with family and friends. The combination of complex spices, tender meat, and creamy peanut sauce represents the very best of Southeast Asian cuisine.
