A classic Malaysian grilled dish featuring marinated chicken or beef on skewers, bursting with aromatic spices and served with a rich peanut dipping sauce.
Perfect Homemade Satay Skewers
A classic Malaysian grilled dish featuring marinated chicken or beef on skewers, bursting with aromatic spices and served with a rich peanut dipping sauce.
Ingredients
- 500 g boneless chicken thighs cut into 1-inch cubes
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tsp turmeric powder
- 1 tsp ground coriander
- 0.5 tsp ground cumin
- 0.5 tsp ginger grated
- 2 cloves garlic minced
- 1 small shallot finely chopped
- 2 tbsp vegetable oil
- 12 pieces bamboo skewers soaked in water for 30 minutes
- Peanut Sauce for serving
- Cucumber slices for serving
- Red onion wedges for serving
Instructions
- In a large bowl, combine the soy sauce, brown sugar, turmeric, coriander, cumin, grated ginger, minced garlic, chopped shallot, and 1 tablespoon of vegetable oil. Mix well to form a marinade.
- Add the chicken cubes to the marinade, ensuring all pieces are evenly coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
- Thread the marinated chicken pieces onto the soaked bamboo skewers. Arrange them evenly, leaving a small gap between each piece.
- Reserve any leftover marinade. Prepare your grill or heat a large teflon pan over medium-high heat. Lightly brush the grill grates or pan with the remaining 1 tablespoon of vegetable oil.
- Place the satay skewers on the hot grill or pan. Cook for 3-4 minutes per side, brushing generously with the reserved marinade as they cook, until the chicken is cooked through and has a beautiful charred color.
- Serve the hot satay skewers immediately with your favorite peanut sauce, fresh cucumber slices, and red onion wedges.
Notes
For best flavor, marinate the meat for at least 2 hours, or even overnight in the refrigerator. You can use chicken thighs for extra juiciness or beef for a richer flavor. Serve with a classic peanut sauce, fresh cucumber slices, and raw red onion wedges.
