Indonesian Pork Satay

Indonesian Pork Satay
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  • Total: 30 mins
  • Prep: 15 mins
  • Cook: 15 mins
  • Yield: 6-8 Kebabs (6-8 Servings)
Nutritional Guidelines (per serving)
283 Calories
13g Fat
13g Carbs
29g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6-8 Kebabs (6-8 Servings)
Amount per serving
Calories 283
% Daily Value*
Total Fat 13g 16%
Saturated Fat 5g 24%
Cholesterol 76mg 25%
Sodium 1111mg 48%
Total Carbohydrate 13g 5%
Dietary Fiber 1g 4%
Protein 29g
Calcium 73mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These Indonesian inspired pork kebabs (Satay) are marinated in a lime, soy and brown sugar marinade, then grilled hot and fast. These not only make a great entree but an excellent appetizer. You can get them ready ahead of time and grill them up in about 10 minutes.


  • 3 pounds/1.4 kg boneless pork loin, cut into 1-inch cubes
  • 1 onions, thinly sliced
  • 1 to 2 cloves garlic, minced
  • 1/4 cup/60 mL soy sauce
  • 1/4 cup/60 mL lime juice
  • 2 tablespoon/30 mL brown sugar
  • 1 tablespoon/15 mL ground coriander
  • 1 tablespoon/15 mL cumin seeds
  • 2 teaspoons/10 mL salt
  • 1 teaspoon/5 mL black pepper
  • 1 teaspoon/5 mL ground ginger

Steps to Make It

  1. Place pork cubes in a shallow glass baking dish.

  2. Combine other ingredients and mix well.

  3. Pour over pork, cover and let marinate in the refrigerator for at least 4 hours.

  4. Drain and reserve marinade. Arrange pork cubes onto skewers, leaving about 1/4 inch space in between each cube.

  5. Brush marinade over meat and place on a hot grill.

  6. Cook for about 5 minutes over a medium fire then turn.

  7. Baste with more marinade and continue cooking for another 5 minutes.

  8. Discard remaining marinade.

  9. Continue cooking and turning until done, or once the meat reaches an internal temperature of 165 F.  

  10. Once cooked, remove from heat and serve with side sauces of choice.

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