Name: Grilled Satay
Prep time: 1 h
Total time: 1 h
Yield: Makes 4 servings
Cuisine: Malaysian
Ingredients: 1 pound boneless, skinless chicken breast, boneless beef sirloin, or boneless pork shoulder or loin, cut into 1-inch cubes; 1 teaspoon tamarind pulp, dissolved in 2 tablespoons hot water, 2 tablespoons Tamarind Paste, dissolved in ¼ cup hot water and strained, or 1 tablespoon Worcestershire sauce mixed with 1 tablespoon fresh lime juice; 3 garlic cloves, peeled; Peanut Sauce or lime wedges; Fresh cilantro leaves for garnish; ½ teaspoon salt, or to taste; 1 tablespoon palm or brown sugar; 2 tablespoons nam pla; 1 teaspoon ground coriander; 3 shallots, peeled; One 1-inch piece fresh ginger, peeled and roughly chopped; 1 teaspoon ground turmeric

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
1 hr

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

Most satays are thin slices of meat threaded through a bamboo skewer and grilled; they are almost inevitably dry. But this Malaysian version is made like kebabs, with bigger chunks of meat, which remain juicy and tender. Since they can be assembled ahead of time, they make a convenient starter, especially if you’re going to be grilling anyway. More on tamarind and on nam pla.