Satay with Peanut Sauce

Tender meat skewers marinated in aromatic spices and sweet soy sauce come alive with a creamy, tangy peanut sauce that balances rich, savory, and just-right heat. The charred exteriors lock in juicy centers while the warm spices create that signature Indonesian depth of flavor. Perfect for entertaining guests or satisfying cravings for something exotic on a casual weeknight.

Ingredients

2 pounds (900 grams) chicken breast or beef sirloin, cut into 1-inch (2.5 centimeter) cubes

3 tablespoons (45 milliliters) kecap manis (sweet soy sauce)

2 tablespoons (30 milliliters) lime juice

2 cloves garlic, minced

1 tablespoon (15 grams) ground coriander

1 teaspoon (5 grams) ground cumin

1 teaspoon (5 grams) turmeric powder

1/2 teaspoon (2 grams) cayenne pepper

3 tablespoons (45 milliliters) coconut milk

1 cup (250 grams) creamy peanut butter

1/2 cup (120 milliliters) coconut milk

3 tablespoons (45 milliliters) kecap manis

2 tablespoons (30 milliliters) lime juice

1 tablespoon (15 grams) palm sugar or brown sugar

1 teaspoon (5 grams) minced fresh ginger

2 cloves garlic, minced

Bamboo skewers, soaked in water for 30 minutes

Instructions

In a bowl, combine 3 tablespoons kecap manis, 2 tablespoons lime juice, 2 minced garlic cloves, coriander, cumin, turmeric, cayenne pepper, and 3 tablespoons coconut milk to create the marinade.

Add meat cubes to the marinade, ensuring each piece is well coated, and refrigerate for at least 2 hours or overnight for best flavor development.

While meat marinates, prepare the peanut sauce by whisking together peanut butter, 1/2 cup coconut milk, 3 tablespoons kecap manis, 2 tablespoons lime juice, palm sugar, minced ginger, and 2 minced garlic cloves in a saucepan over medium heat.

Stir the peanut sauce constantly for 5-7 minutes until it reaches a smooth, pourable consistency; if too thick, add warm water 1 tablespoon at a time until desired consistency is reached.

Thread marinated meat pieces onto the soaked bamboo skewers, leaving a small gap between each cube to ensure even cooking.

Preheat your grill or grill pan to high heat (approximately 400-450 degrees Fahrenheit or 200-230 degrees Celsius) for 5 minutes until very hot.

Grill the satay skewers for 2-3 minutes per side for chicken or 3-4 minutes per side for beef, rotating occasionally, until meat is cooked through and has light charring on the exterior.

Transfer cooked satay to a serving plate and lightly brush with remaining kecap manis for additional glaze and color.

Serve satay immediately while still warm, accompanied by the peanut sauce for dipping.