Grilled Satay

12 ingredients
7 steps

Ingredients

  • 3 garlic cloves, peeled
  • 3 shallots, peeled
  • One 1-inch piece fresh ginger, peeled and roughly chopped
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon salt, or to taste
  • 1 tablespoon palm or brown sugar
  • 1 teaspoon tamarind pulp, dissolved in 2 tablespoons hot water, 2 tablespoons Tamarind Paste (page 585), dissolved in 1/4 cup hot water and strained, or 1 tablespoon Worcestershire sauce mixed with 1 tablespoon fresh lime juice
  • 2 tablespoons nam pla
  • 1 pound boneless, skinless chicken breast, boneless beef sirloin, or boneless pork shoulder or loin, cut into 1-inch cubes
  • Fresh cilantro leaves for garnish
  • Peanut Sauce (page 586) or lime wedges

Directions

  1. 1
    If youre using wood (versus metal) skewers, soak them in water to cover.
  2. 2
    Place the first 9 ingredients in a food processor and process until completely smooth (you can add a tablespoon or two of water if the mixture is too thick to process), stopping the machine and stirring the mixture down occasionally if necessary.
  3. 3
    Combine with the meat in a large bowl and let it sit while you start a charcoal or wood fire or preheat a gas grill or broiler.
  4. 4
    (You can also cover the meat and refrigerate it for up to a day.)
  5. 5
    Thread the meat onto the skewers, leaving 3 inches at the end and slight gaps between the chunks.
  6. 6
    Grill or broil for 3 to 4 minutes on each side, or until lightly browned all over.
  7. 7
    Garnish with cilantro and serve immediately with Thai Peanut Sauce or lime wedges.

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