Thai Satay

By Lee Jackson ↣ Published on: August 31, 2020

Last Updated: January 1st, 20240 Comments on Thai Satay

These Thai Satay Skewers feature tender, juicy skewers of pork and beef, marinated in punchy Thai flavours and charred to perfection on the grill. Mouth watering yet?

Beef and Pork satay skewers sit on a serving platter on a green batik background.

Travelling through South East Asia is a culinary gold mine of delectable and tempting street food. The options are endless and if left unsupervised, I would most definitely try every single option! One of my most favourite hawker foods are Satay skewers.

Indonesian in origin, they have now spread to every corner of South East Asia, namely Malaysia & Singapore, Vietnam, Cambodia & Laos and of course, Thailand. My Thai Satay utilises ingredients from the country to bring their unique personality and spice.

Satay sticks are completely addictive and when served with a creamy, dreamy peanut satay sauce it's game over until every last morsel has been devoured, and that only takes a matter of minutes. Sweet, sour, salty and spicy, Thai Satay has it all!

Thai Satay Skewers

What is Satay?

Thai satay, a beloved Southeast Asian hawker street-food. They feature marinated and grilled skewered meat—commonly chicken, beef, pork, or lamb. The meat undergoes marination in a blend of spices, coconut milk, lemongrass, turmeric, garlic, and other seasonings, imparting a distinctive and aromatic flavour profile. These skewers are lovingly grilled to perfection over hot coals and served alongside a luscious peanut sauce for dipping. Satay sticks are loved across the World, whether as an appetiser or a main course.

Satay likely originated in Indonesia, tracing back to Javanese street vendors in the 19th century. Its roots intertwine with Indonesian, Malaysian, and Thai cuisines, evolving from grilled skewered meat marinated in spices and served with sauce.

Why Thai satay works

  • They're addictive - there's something very alluring about the whole process of preparing and eating satay skewers. Simple to make, and so tasty when charred on the bbq grill. It's finger food at its absolute best.
  • The most perfect satay sauce - Thai satay wouldn't be anything without a unique Thai style peanut satay sauce. My recipe for Thai Peanut Dipping Sauce is again, the perfect symphony of sweet, sour, salt and spice - a fragrant burst of nutty flavour so intoxicating you won't be able to stop dipping the satay skewers into the creamy sauce! The two are a marriage made in heaven and simply MUST be eaten together. After a few beers, you'll be pouring it down your neck!
Thai Peanut Dipping Sauce

Stuff You'll Need

Making satay is simple. A marinade then a grill. And thankfully the marinade isn't an epic roll-call of ingredients. Here's what goes into making Thai satay.

  • Meat - I use chicken, pork or beef. Cut it into thin slices around 1/2-inch. The pictures here show a mix of beef and pork. If you're using beef, buy a sirloin, ribeye or hangar steak and slice thinly. For pork, buy something with a little fat to avoid it drying out. For chicken, use breast meat.
  • Garlic - for fragrance
  • Thai chillies - I use only two which will bring a little spice, but not overpower the skewers
  • Seasonings - white pepper, brown sugar (for sweetness), Soy sauce (for salty umami) and fish sauce (salty funk!)
  • Oil - for basting the skewers - I like peanut oil.
  • Satay sticks - Buy short wooden skewers, which is traditional for satay - around 6-8 inches

That's it for the skewers - if you also want to make your own homemade satay sauce, follow my recipe for Thai Peanut Satay Sauce.

Step by Step

Making Thai Satay is a simple affair. All you need is a little patience to allow the marinade to do its magic. Prepare this the night before and then forget about it until the next day - trust me, a night in the fridge is worth it. If you're impatient, 4 hours will suffice.

  1. Step 1 - Whizz together all the marinade ingredients in a blender or with a stick-blender and then pour into a plastic zip-lock bag. Slice the meat of your choice into 1/2 in thick spices (if you're using a combination of meats, divide the marinade between separate zip-lock bags).
  2. Step 2 - Soak the satay skewers in warm water for an hour. This will help avoid them disintegrating on the hot grill.
  3. Step 3 - Once marinated, thread 4-6 pieces of meat per skewer and arrange on a plate while you complete with all the meat.
  4. Step 4 - Heat a bbq grill or a hot broiler/oven grill until hot. Brush a little oil on the meat and place on the grill. Cook for 3-4 minutes then turn and baste again and cook for 2-3 minutes more. Remove from the grill and serve hot!
Thai Satay Skewers

Pro Tips

  • Freeze - You can freeze the meat in its marinade for up to 3 months, similarly, you can thread the satay sticks and freeze on a baking tray in a single layer (not touching) until solid, then place into a bag and keep frozen for 3+ months. Defrost thoroughly before cooking.
  • Vegan versions - Instead of meat use firm tofu or tempeh. A great vegan substitute for fish sauce is a mixture of soy sauce or tamari, along with a bit of seaweed or kombu for that savoury, umami-rich flavour

Serving & Storage Suggestions

  • Leftovers? - Satay is one of those dishes that tends not to ever have leftovers, because they're so addictive, but on the off-chance that you DO have some leftover, they're fine in the fridge for 1-2 days, but they will dry out over time and lose their magic. I would encourage you to eat them hot and direct from the grill and keep eating them until they are gone!
  • Get saucy - I always serve Thai Satay with a peanut satay sauce and on occasion a simple fiery chilli sauce too - Sriracha sauce is fantastic when doused over a beef satay skewer! You might also try my super tasty Nam Jim Jaew dipping sauce for the true taste of Thailand.
  • Salad - I'll also serve satay with a few mixed crunchy vegetables cut into bitesized chunks. Typically cucumber, tomato, radish and spring onion or sliced shallots with a little cilantro. A simple dressing of lime juice, fish sauce and a touch of sugar is perfect.
Beef and Pork satay skewers sit on a serving platter on a green batik background.

Ready to get cooking?

When satay time calls, the anticipation is REAL! It's the perfect summer BBQ dish that will be a huge success and garner much applause from hungry guests. I tend to make more than I think is humanly possible to eat, but am amazed every time that there's not a scrap remaining. It's truly a dish that is understandably loved around the world. I hope you agree and enjoy!

Any Questions? (FAQ)

Have a question about Thai Satay? Let me know in the comments.

What meat is traditionally used in Thai satay?

Chicken, beef, pork, and lamb are commonly used in Thai satay. These meats are marinated in a blend of spices, coconut milk, and seasonings before being skewered and grilled.

Is Thai satay served with a specific dipping sauce?

Yes, Thai satay is typically served with a rich and creamy peanut sauce for dipping. This sauce complements the grilled meat's flavours with its nutty and savoury profile.

Can Thai satay be made vegetarian or vegan?

Absolutely! Tofu, tempeh, or a variety of vegetables can be used to create delicious vegetarian or vegan versions of Thai satay. Marinating them in similar aromatic spices and grilling them offers a delightful alternative.

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Thai Satay Skewers

Thai Satay Skewers

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5 from 1 vote
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Recipe by Lee
Course Appetizer, Main Course, Snack
Cuisine Thai
Prep Time10 minutes
Cook Time10 minutes
Marination1 day
Total Time1 day 20 minutes
Servings (adjustable) 4
Calories (per serving) | 511

Video Recipe

Ingredients

Instructions

  • Using a stick blender or food processor the garlic, chillies, pepper, sugar, soy sauce and fish sauce with around ½ cup water.
  • Separate the pork and beef in two bowls (or small bags) and divide the marinade between the two. Mix well, cover and refrigerate for 24 hours (4 hours minimum). 24 hours will give the best taste!
  • Before you create the skewers, soak the some 6-inch wooden skewers in water for 2-3 hours. This will stop them completely disintegrating on the grill.
  • Thread the meat onto the skewers then grill on a hot BBQ grill for about 3-4 minutes per side to char and cook through.
  • Serve with a Thai dipping sauce and crunchy salad.

Nutrition

Calories: 511kcal (26%) | Carbohydrates: 31g (10%) | Protein: 50g (100%) | Fat: 21g (32%) | Saturated Fat: 9g (56%) | Cholesterol: 141mg (47%) | Sodium: 1081mg (47%) | Potassium: 824mg (24%) | Fiber: 1g (4%) | Sugar: 27g (30%) | Vitamin A: 35IU (1%) | Vitamin C: 6mg (7%) | Calcium: 56mg (6%) | Iron: 3mg (17%)
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