Satay Skewers (Marinated Meat) with Quick Peanut Sauce

Originating in Indonesia and popular across Malaysia, Singapore, and Thailand, satay is all about contrast: smoky char outside, juicy meat inside, and a sauce that’s nutty, sweet, salty, and (optionally) spicy.

⏱️ Quick overview

• Servings: 3–4
• Prep time: 15 minutes (+ marinating)
• Cook time: 8–12 minutes
• Difficulty: Easy

🧄 Ingredients

For the satay marinade

• 500 g chicken thighs (or breast), pork shoulder, or beef sirloin, cut into bite-size strips
• 3 tbsp soy sauce
• 3 tbsp coconut milk
• 1 tbsp honey (or brown sugar)
• 2 garlic cloves, finely grated (or 1–2 tsp garlic paste)
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1 tsp ground cumin
• Juice of 1 lime (about 2 tbsp)
• 1 tbsp neutral oil
• Optional: 1/2 tsp cayenne or chili flakes
• Skewers (wooden or metal)

🥜 For the peanut sauce

• 4 tbsp peanut butter (smooth works best)
• 1 tbsp soy sauce
• 1 tbsp honey (or brown sugar)
• 3–5 tbsp coconut milk (plus more to loosen)
• 1–2 tsp lime juice (to taste)
• Optional: chili paste/flakes, to taste
• Warm water, as needed to thin

🔥 Method (step by step)

1. Soak skewers (if using wooden): Cover with water for at least 20 minutes to reduce burning.
2. Mix the marinade: In a bowl, whisk soy sauce, coconut milk, honey, garlic, turmeric, coriander, cumin, lime juice, oil, and optional chili.
3. Marinate the meat: Add the meat and toss until well coated. Cover and marinate for 30 minutes (good) up to overnight (best) in the fridge.
4. Make the peanut sauce: In a small saucepan over low heat, stir together peanut butter, soy sauce, honey, coconut milk, and lime juice. Add a splash of warm water until it becomes pourable but still creamy. Taste and adjust: more lime for freshness, more honey for sweetness, more chili for heat.
5. Skewer and cook: Thread the meat onto skewers, leaving a little space between pieces for even browning. Grill or cook on a hot grill pan over medium-high heat for 8–12 minutes, turning often, until nicely charred and cooked through. (For chicken, aim for 74°C / 165°F in the thickest piece.)
6. Serve: Serve hot with peanut sauce on the side (or lightly brushed on during the last minute), lime wedges, and a simple crunchy salad or cucumber.

💡 Tips, variations & common mistakes

• Don’t cut the meat too thick: satay is meant to cook fast; thin strips stay juicier and brown better.
• Keep the heat fairly high: you want quick caramelization without drying the meat out.
• Too-thick sauce? Add warm water (a spoon at a time) rather than more coconut milk, so it loosens without becoming heavy.
• Make it ahead: marinate the meat the day before; peanut sauce keeps well for 3–4 days in the fridge.
• Alternative proteins: turkey thigh, shrimp (marinate only 10–15 minutes), tofu (press first), or mushrooms.

❓ FAQ

Can I cook satay without a grill?

Yes. Use a very hot grill pan, or bake on a lined tray at 220°C / 425°F for about 10–15 minutes (turn once). For extra char, finish under the broiler for 1–2 minutes.

How do I store leftovers?

Keep cooked skewers and sauce separately in airtight containers in the fridge for up to 3 days. Reheat meat gently in a pan; warm the sauce on low heat with a splash of water.

Can I freeze it?

You can freeze the raw, marinated meat (without skewers) for up to 2 months. Thaw overnight in the fridge. Peanut sauce can be frozen, but may separate—stir well while reheating.

🛒 Our picks (time-savers)

• Lobo Marinade Satay 100 g – a convenient base when you want satay flavor without measuring spices.
• Lobo Paste Satay 50 g – great for quick marinades, dipping sauces, or seasoning stir-fries.

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