Satay is very popular in Malaysia. This marinated and perfectly grilled meat on a stick can be found throughout the country and the city of Kajang, near Kuala Lumpur is renown for it. Tourists and locals alike go to Kajang, also known as “Satay Town” just to eat the satay. I remember going there as a child and eating Beef and Chicken Satay. The aroma of grilled meats permeated the air as our car approached the city.
Satay is also a very popular serving at garden parties. For large crowds, it is more convenient to engage a satay vendor to do the grilling on site so that the satay can be served on demand. The aroma of the grill certainly adds to the festive atmosphere.
Chicken is arguably the most popular choice of meat for satay followed closely by beef. Sometimes you may encounter mutton, venison, or fish satay and gizzard satay on rare occasions. Out here in Minnesota, I made Turkey Satay last November close to Thanksgiving. They turned out to be quite delicious.
This year, we decided to grill some Beef and Chicken Satay instead of burgers over the Labor Day weekend. I marinated the meats the previous night and skewered them just before grilling. I also made some nasi kunyit (glutinous turmeric rice) in place of ketupat (compressed rice cakes in coconut leaf casings) to go with the satay. I compressed and cut the nasi kunyit into cubes so that it can be easily picked up with the satay skewers. Recipe for Nasi Kunyit will be posted on Thursday.
The grilled or roasted poblano peppers you see here are for my Green Chili Pork recipe. I will be sharing it in the next two weeks.
- 20 oz (560g) top sirloin steak, cut into bite sized pieces
- 20 oz (560g) boneless skinless chicken thighs, cut into bite sized pieces
- Oil for brushing
- 1 cucumber, sliced
- 1 onion, sliced
- 2 onions, peeled and cut into small pieces
- 2 stalks lemongrass, sliced bottom third into rings
- 2 tsp ground coriander
- 2 tsp ground turmeric
- 1 tsp chili powder
- 2 tbsp sugar
- 1 tsp salt
Soak 24 skewers in water for an hour.
Blend the onions and lemongrass in a blender or food processor with ¼ cup (60ml) of water. Mix in ground coriander, turmeric, chili powder, and sugar. Divide evenly between 2 large bowls.
Add beef and chicken into each of the bowls. Give it a good stir to get meat well coated with spices. Cover with plastic wrap and allow meat to marinate in refrigerator for at least an hour. It is best to marinade over night. The longer meat is marinated, the better the flavor.
Thread 5 pieces of marinated beef and chicken onto each skewer until all meat pieces are used up.
Grill skewered meats over barbecue grill brushing with oil for 6 to 7 minutes on each side**.
Turn the skewers frequently to prevent meat from burning. Meat should be slightly charred on the outside and just cooked on the inside.
Remove and serve immediately with satay peanut sauce, sliced cucumber, and onions.
**Alternatively, satay can be cooked under the broiler for 8 to 9 minutes on each side.
Enjoy…..and have a wonderful day!