Beef or Chicken Satay with Peanut Sauce

Preparation info

  • Difficulty


  • Serves


Appears in

Far Flung Floyd

Far Flung Floyd

By Keith Floyd

Published 1994

  • About

These delightful little kebabs are available from street hawkers throughout south-east Asia, and make a terrific snack. They were introduced by the Arabs centuries ago.


  • 4 shallots, finely chopped
  • 3 blades of lemon grass, finely chopped
  • 2.5 cm (1 inch ) piece fresh root ginger, finely chopped
  • ½ teaspoon ground aniseed
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 3 teaspoons ground coriander
  • 75 g (3 oz) brown sugar
  • Salt
  • 700 g (lb) lean beef such as fillet, or boneless chicken breast, cut into bite-size pieces
  • 3 tablespoons groundnut oil
  • 3 tablespoons thick coconut milk


Using a blender or pestle and mortar, grind together the shallots, lemon grass and ginger. Pop into a bowl and add the ground spices, sugar and salt. Add the meat to the bowl and coat well in the thick marinade. Cover and leave in the fridge to marinate for a few hours.

Soak wooden satay sticks in water so they don’t catch fire during cooking. Thread a few pieces of meat on to each skewer, leaving around 2.5 cm (1 inch) at the pointed end of each stick without meat. Mix together the oil and coconut milk and use this to baste the meat during cooking.

Grill the satays over a barbecue or under a preheated hot grill for about 6-8 minutes, turning and basting during cooking. Serve with Peanut Sauce.