A delicious Asian satay marinade and sauce for chicken and beef.

Bob MacDonald
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • In a large nonreactive bowl, stir together the onion, garlic, lemon grass, soy sauce, peanut oil, turmeric, brown sugar, cumin, ginger, salt, and pepper. Reserve about 2 tablespoons of marinade in a small bowl, and refrigerate until cooking time. Mix the chicken breasts into the remaining marinade, stir to coat well, and marinate in refrigerator overnight.

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  • About 30 minutes before serving, soak the skewers in water. Preheat an outdoor grill for high heat, and lightly oil the grate.

  • Remove the chicken breasts from the bowl, and discard the used marinade. Cut each chicken breast on the diagonal into 6 long strips, and thread a chicken strip onto one of the soaked skewers. Grill the skewers, turning frequently and basting with the reserved marinade, until the chicken is cooked through with brown, crispy edges, 5 to 8 minutes per skewer.

Cook's Notes

For beef, slice beef into thin slices and tenderize with a fork. Trim away any fat and gristle. Marinate, slice, and thread onto skewers as for chicken.

Make extra marinade, reduce in a saucepan over high heat for about 5 minutes, and strain to make a dipping sauce for the satay.

Nutrition Facts

222 calories; 6.5 g total fat; 65 mg cholesterol; 1865 mg sodium. 13.9 g carbohydrates; 26.7 g protein; Full Nutrition

Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/11/2010
I didn't thread this on skewers but instead chopped the meat into bite size pieces before marinating and then used it as part of a stir fry. This was my first time trying lemon grass and I loved the taste it gave the marinade. However it is not very edible on it's own--very very woody. Think of lemon grass like bay leaf some that adds seasoning but is never eaten! Read More
(17)

Most helpful critical review

Rating: 1 stars
06/12/2017
I've been cooking for 45 yrs. This was one of the worst I have ever attempted. There is a previous review that refers to it as "dry." This person is correct. But more important is balance. The spice medley is correct but so out of proportion I wondered if there were typos. The TS of Tumeric s/b maybe 1/2 ts and the same for the Cumin. Way way too earthy. This recipe could attract camels from afar! Horrible bitter unbalanced. If there were a way to select no stars I would. Read More
(1)
18 Ratings
  • 5 star values: 12
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
11/11/2010
I didn't thread this on skewers but instead chopped the meat into bite size pieces before marinating and then used it as part of a stir fry. This was my first time trying lemon grass and I loved the taste it gave the marinade. However it is not very edible on it's own--very very woody. Think of lemon grass like bay leaf some that adds seasoning but is never eaten! Read More
(17)
Rating: 5 stars
06/28/2010
I made this as the Recipe Exchange Group Recipe for the week of June 21st. Having never eaten satay before neither I nor my husband know what it "should" be like. With that said we thought this was a very tasty dinner. Next time I'd omit the onion and replace it with onion powder since I couldn't taste the onion & you don't wind up eating it anyway why waste an onion when onion powder would work better? In the future I would used dried lemongrass. I can hear the purists squealing now but honestly...I couldn't taste it. Most of us don't live in a place where fresh or frozen lemongrass is available; mine was in those little plastic boxes in the produce section and I think it was inferior. I'm also not sure I'd use turmeric again. It stained my fingernails a weird pumpkin color:) (It'll wash off!) Lastly I did not pound my chicken I just cut it into strips and let my husband sort out the cooking times (ha!). Overall we enjoyed this recipe thoroughly thanks for posting! Read More
(17)
Rating: 4 stars
11/11/2010
I didn't thread this on skewers but instead chopped the meat into bite size pieces before marinating and then used it as part of a stir fry. This was my first time trying lemon grass and I loved the taste it gave the marinade. However it is not very edible on it's own--very very woody. Think of lemon grass like bay leaf some that adds seasoning but is never eaten! Read More
(17)
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Rating: 5 stars
06/23/2010
I made this tonight with pad thai noodles and the baked egg rolls recipe from this website. I left out the tumeric and cumin just because we dont like those flavors. I added a little fish sauce & lime to the marinade. I only marinated the meat for 1 hour. I grilled chicken and skirt beef on my indoor grill and basted the satay skewers with a peanut satay sauce I made. I lived in Singapore for a year and this was close to what I was looking for!!! Its a keeper!!! Read More
(15)
Rating: 4 stars
09/03/2010
Fabulous flavor but a bit too salty for my taste. Next time I would not marinate overnight as I did this time. Read More
(9)
Rating: 5 stars
07/11/2011
My husband LOVES this recipe! (I do too) I use sesame oil instead of peanut (allergies) and when I can't find fresh lemongrass I use powdered. I serve them just as chicken breasts and they're great! Instead of using some of the marinade as dipping sauce I make my own and often grill the remaining marinated onions on my george foreman when the chicken is finished. EXCELLENT RECIPE. Read More
(7)
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Rating: 5 stars
06/15/2010
Excellent. Read More
(6)
Rating: 5 stars
10/27/2014
This recipe is quite authentic similar in taste to the satay found in singapore. I used kikkoman soy sauce and skipped the salt but it still turned out a little too salty for our liking. Next time I'll try a soy sauce with less sodium. Lemongrass (frozen is okay) and tumeric powder are essential ingredients for the marinade so please do not omit them if possible. It gives the meat that unique flavor and color Read More
(2)
Rating: 5 stars
11/08/2012
didnt have tumeric used fresh ginger and garlic and one full stock of lemon grass per chicken breast. next time add a lil peanut butter perhaps or greek plain yogurt and bake...... overall F king unreal! better then take out Vietnamese and i love that sh t..... suggested side: rice or Vermicelli noodle or roasted root veg and onion. Read More
(2)
Rating: 1 stars
06/12/2017
I've been cooking for 45 yrs. This was one of the worst I have ever attempted. There is a previous review that refers to it as "dry." This person is correct. But more important is balance. The spice medley is correct but so out of proportion I wondered if there were typos. The TS of Tumeric s/b maybe 1/2 ts and the same for the Cumin. Way way too earthy. This recipe could attract camels from afar! Horrible bitter unbalanced. If there were a way to select no stars I would. Read More
(1)