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Malaysian chicken and beef satay skewers served with peanut dipping sauce on a plate.

Malaysian Satay with Peanut Sauce

Malaysian satay is made with marinated chicken and beef skewers, grilled until lightly charred and served with homemade peanut sauce, cucumber, red onion and optional rice cakes.
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Prep Time 20 minutes
Cook Time 20 minutes
Marinating Time 20 minutes
Total Time 1 hour
Servings: 4 people
Course: Main Dish, Snack
Cuisine: Malaysian
Ingredients Method Notes

Ingredients
 

For the Satay
  • 14 ounces (400g) chicken thighs, cut into small chunks
  • 14 ounces (400g) beef, cut into small chunks
  • 3 tablespoons coconut milk
  • 2 tablespoons soy sauce
  • 1 tablespoon sugar
  • 1 tablespoon oil
  • 2 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • ½ teaspoon cumin
  • ½ teaspoon chili powder
  • Bamboo skewers, soaked in water
For the Peanut Sauce
  • 1 cup (250g) roasted unsalted peanuts
  • 1 cup (240ml) water
  • 2 tablespoons oil
  • 2 tablespoons finely chopped shallots
  • 2 cloves garlic, minced
  • 2 tablespoons tamarind water
  • 1 to 2 tablespoons sugar
  • 1 tablespoon soy sauce
  • 2 tablespoons chili paste or sambal
  • ½ teaspoon ground turmeric
  • ½ cup (120ml) coconut milk
To Serve
  • ½ cucumber, sliced
  • ½ red onion, cut into wedges
  • Rice cakes, optional

Equipment

  • 2 large mixing bowls
  • Sharp knife
  • Chopping board
  • Blender or food processor
  • Small saucepan
  • Bamboo skewers or metal skewers
  • Outdoor grill or grill pan
  • Long-handled tongs
  • Instant-read food thermometer

Method
 

  1. Mix the coconut milk, soy sauce, sugar, oil, garlic, ginger, turmeric, coriander, cumin and chili powder in a large bowl.
  2. Divide the marinade evenly between 2 bowls. Add the chicken to one bowl and the beef to the other. Mix well, cover and refrigerate for at least 20 minutes.
  3. Thread the chicken and beef onto separate skewers, keeping the pieces close without packing them tightly.
  4. Blend the peanuts with the water until finely ground with some small pieces remaining.
  5. Heat the oil in a saucepan over medium heat. Add the shallots and garlic and cook until fragrant. Add the chili paste or sambal and turmeric. Stir briefly.
  6. Pour in the peanut mixture, then stir in the tamarind water, sugar and soy sauce. Simmer the sauce, stirring often, until it thickens. Stir in the coconut milk and cook for a few more minutes.
    7. Add a little water if the sauce becomes thicker than you want.
  7. Heat an outdoor grill or grill pan until hot.
  8. Grill the chicken and beef skewers separately, rotating them regularly.
    9. Cook the chicken to 165°F (74°C). Whole-cut beef pieces should reach at least 145°F (63°C), followed by a 3-minute rest.
  9. Serve the satay hot with peanut sauce, cucumber, red onion and rice cakes if liked.

Notes

  • Skewers: Soak bamboo skewers before using them. Metal skewers don't need soaking.
  • Basting: If you want to baste the meat, use clean oil or marinade reserved before the raw meat was added. Don't reuse marinade that has touched raw chicken unless you boil it first.
  • Chicken and beef: Keep them on separate skewers because they can finish cooking at different times.
  • Peanut sauce: If it becomes too thick, stir in a little water until it reaches the consistency you want.
  • Make ahead: Marinate the chicken and beef in separate covered containers in the refrigerator.
  • Storage: Refrigerate cooked satay and peanut sauce separately within 2 hours and use within 3 days. Reheat cooked satay to 165°F (74°C). You can freeze raw marinated chicken and beef separately for up to a month, then thaw in the refrigerator before cooking.
  • Shortcut sauce: Use this 2-minute satay sauce if you want the quicker peanut-butter version.