Satay Skewers (chicken/beef/lamb) Recipe

Prepare meat

Trim excess fat from the chicken (or beef/lamb) and cut into 1/2-inch thick strips about 3–4 inches long so they can be folded onto skewers. Total yield should be enough for 4 skewers (about 1 lb yields 4 generous skewers).

Make marinade

In a bowl combine soy sauce, coconut milk, brown sugar, fish sauce, ground coriander, turmeric, minced garlic, minced shallot, lemongrass paste, ground white pepper and vegetable oil. Whisk until sugar is dissolved and mixture is uniform.

Marinate

Place the cut meat into a zip-top bag or shallow container and pour the marinade over it, massaging so all pieces are coated. Refrigerate for at least 2 hours, preferably 4–6 hours or up to overnight for deeper flavor.

Skewer meat

Remove meat from the refrigerator 20 minutes before cooking. Thread meat onto soaked bamboo skewers: fold each strip as needed to create a compact, slightly flattened kebab. Arrange 4 skewers per order (this recipe makes 4).

Preheat grill or broiler

Preheat a grill to medium-high (about 400°F / 200°C) or set oven broiler on high with the rack 6 inches from heat. Lightly oil the grates or a sheet pan.

Cook skewers

Grill skewers 3–4 minutes per side (total 8–10 minutes) until an instant-read thermometer reads 165°F (74°C) for chicken, or 130–140°F for medium beef, or 145°F for medium lamb. If broiling, cook on a lined sheet pan, turning once, watching carefully to avoid burning the marinade sugars. Baste once with any reserved marinade during the last 1–2 minutes of cooking (do not baste with raw marinade).

Rest

Transfer cooked skewers to a platter and rest 3–5 minutes to allow juices to redistribute.

While skewers marinate or cook, make the peanut dip. In a small saucepan or bowl set over low heat, combine peanut butter, coconut milk, red curry paste, soy sauce, brown sugar and lime juice. Warm gently, whisking until smooth. If mixture is too thick, whisk in water 1 tablespoon at a time until desired dipping consistency is reached (about 2 tbsp).

Taste and adjust seasoning: add salt, more lime juice for brightness, or more red curry paste/chili flakes for heat. Remove from heat and transfer to a small serving bowl. Sprinkle crushed roasted peanuts on top and add optional sliced chilies if using.

Plate 4 skewers per order with a small bowl of spicy peanut dip. Garnish with cilantro leaves, cucumber slices and lime wedges on the side. Serve immediately while hot.

Storage: leftover dip keeps covered in refrigerator for up to 4 days. Cooked skewers keep 2–3 days refrigerated; reheat gently to avoid drying.