Satay Recipe

What is Satay (sate)? Satay is a grilled meat dish famous throughout Southeast-Asia. Indonesians consider it a national dish conceived by street vendors and popularized by Arab traders. These tasty meat skewers are most popular with chicken or pork, but beef is also used as well as tofu satay. Satay is traditionally served with jasmine rice or satay sauce, which is a fresh peanut sauce.

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Serving 3-6

Prep time: 25 min, Inactive time:2 hrs, Cook time: 8 min

Satay Ingredients:

• 8-14 skinless chicken thighs, cut into thin strips

• 10 (6 inch) wooden skewers, or as needed, soaked in water for 30 minutes

• 3 tbsp. fish sauce

• 2 stalks of fresh lemongrass, sliced

• 1/4 cup fresh lime juice for more flavor

• 2 shallots OR 1 small onion, sliced (optional)

• 2 Tbsp. agave nectar

• 1 Tbsp. low-sodium soy sauce

• 1 Tbsp. minced fresh ginger

• 1-2 fresh red chilies, diced, or 1/2 tsp. to 1 tsp. cayenne pepper, for flavor

• 3-4 garlic cloves, minced

• 2 Tbsp. vegetable oil

• 1/4 small Napa cabbage, shredded (about 3 cups)

• 6 ounces snap peas, shredded

• 1/2 teaspoon ground black pepper (optional)

• Tsp. cilantro (optional)

Satay Preparation:

Before preparation, keep in mind for highest quality taste; it’s recommended to pour the marinade ingredients over the meat and stir to combine. Allow at least 2 hour for marinating, or longer (up to 24 hours) for better flavor.

1.    Soak skewers in water while you prepare the meat. Cut chicken into thin strips or small pieces and place in a bowl.

2.     Whisk together fish sauce, lime juice, lemongrass, agave, soy sauce, ginger, red chilies and garlic in a bowl.

3.    Pour 1/2 bowl marinade into a shallow baking dish; reserve the remaining 1/4 bowl.

4.    Add the chicken to the marinade in the baking dish, cover with plastic wrap and refrigerate for at least 2 hours. (longer the better)

5.    Pour reserved marinade into a large bowl; whisk with the vegetable oil. Add the shredded cabbage, snap peas and pepper; cover with plastic and refrigerate until ready to serve.

6.    When ready to cook, thread meat onto the skewers.

•  Tip: Fill up to 3/4 of the skewer, leaving the lower half empty so that the person grilling has a "handle" to easily turn the satay during cooking.

7.     Grill on BBQ or In-house oven set to “broil” with baking sheet. Place satay close beneath the heating element and turn the meat every 5 minutes until cooked. (Depending on how thin your meat is, the satay should cook in 10 to 20 minutes.)

8.     Enjoy!