Thai Satay Kebabs

Thai beef satay
D.Schmidt
Prep: 40 mins
Cook: 15 mins
Total: 55 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
331 Calories
19g Fat
19g Carbs
22g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 331
% Daily Value*
Total Fat 19g 24%
Saturated Fat 6g 29%
Cholesterol 71mg 24%
Sodium 1427mg 62%
Total Carbohydrate 19g 7%
Dietary Fiber 2g 7%
Total Sugars 13g
Protein 22g
Vitamin C 14mg 68%
Calcium 66mg 5%
Iron 3mg 18%
Potassium 499mg 11%
*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.)

Satay is a grilled meat dish famous throughout Southeast-Asia. Indonesia is thought to be the true birthplace of satay, but the dish was carried to surrounding countries including Thailand, Malaysia, Singapore, and others. The most popular satay is chicken or pork satay, but beef is also used as well as tofu satay.

To make satay, you cut the meat up into thin strips or small bite-size pieces, then marinate it in a flavorful mixture of herbs and spices. The meat is then skewered onto wooden sticks (known as satay sticks) and grilled over charcoal or your own backyard BBQ.

Satay is traditionally served with satay sauce, which is a fresh peanut sauce, a must for any true satay lover. This Thai kebabs or satay recipe comes to us courtesy of a family that has both Malaysian and Thai roots. It has been handed down through the generations and we ​gladly share it with you. 

You will need skewers (bamboo, metal or otherwise) for this recipe.

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Ingredients

  • 2 large beef steaks

Satay Marinade:

  • 1/4 cup fresh or frozenlemongrass , minced

  • 2 (or 1 small onion)shallots, sliced

  • 3 garlic cloves

  • 1 to 2 red chile peppers, sliced, or 1/2 to 1 teaspoon cayenne pepper to taste

  • 1 (1-inch) piece galangal or ginger, thinly sliced

  • 1 teaspoon minced fresh turmeric root , or 1/2 teaspoon dried turmeric

  • 2 tablespoons ground coriander

  • 2 teaspoons cumin

  • 3 tablespoons dark soy sauce

  • 4 tablespoons fish sauce

  • 5 to 6 tablespoons brown sugar

  • 2 tablespoons vegetable oil

Steps to Make It

  1. Gather the ingredients.

  2. To prevent burning, cover and soak skewers in water while you prepare the meat.

  3. Slice beef into thin strips or small pieces and place in a bowl.

  4. Place all marinade ingredients in a food processor or chopper. Process well, then taste-test the marinade. The strongest tastes should be sweet and salty in order for the finished satay to taste its best.

  5. Add more sugar or more fish sauce (in place of salt) to adjust the taste. You can also add more chili if you want it spicier.

  6. Pour marinade over the beef and stir to combine. Marinate the beef for at least an hour or longer, up to 24 hours.

  7. When ready to cook, thread beef onto the skewers. Fill up to 3/4 of the skewer with meat, leaving the lower half empty so that the person grilling has a "handle" to easily turn the satay during cooking.

  8. Grill on your BBQ or on an indoor grill, basting the meat with the leftover marinade from the bottom of the bowl. Depending on how thin your meat is, the satay should cook in 10 to 20 minutes.

  9. Serve with Thai jasmine rice and real satay peanut sauce for dipping.

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.

Tip

  • If you don't have a grill, you can broil the meat in the oven on a broiling pan or baking sheet. To do so, place satay close beneath the heating element and turn the meat every 5 minutes until cooked (be sure to soak your wooden satay sticks in water before skewering).

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