Thai Satay Skewers
These Thai Satay Skewers of thoroughly marinated meat grilled to caramelized charred perfection are a showcase for those famously startlingly contrasts that work so well in Thai cuisine, the sweet, salty, sour, bitter and spicy present and somehow all perfectly balanced in one dish.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 18 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 20 nos bamboo skewer sticks
- 1 steak
- 3 chicken breasts
- 1 fresh lemongrass, roughly chopped
- 2 shallots, roughly chopped
- 5 cloves garlic, smashed and roughly chopped
- 1-2 chilies to taste, deseeded and roughly chopped
- 5 slices fresh ginger
- 1 tsp tumeric
- 1 tbsp ground coriander
- 1 tbsp cumin
- 2 tbsp soy sauce
- 2 tbsp fish sauce
- 5 tbsp brown sugar
- 2 tbsp oil
Instructions
- 1
Soak skewer sticks in water.
- 2
Make marinade by adding lemongrass, shallots, garlic, chiles, ginger, tumeric, coriander and cumin into food processor and whiz until finely chopped.
- 3
Add in 1 tbsp each of soy sauce and fish sauce and all the sugar and process until paste starts to form.
- 4
Add in 2 tbsp of oil and then, if needed, 1 more tbsp of soy sauce and fish sauce each until the paste is thick and wet.
- 5
Slice the chicken and steak into 1/4 inch thick slices.
- 6
Add to marinade, mix, cover and let sit in fridge for at least two hours and up to overnight.
- 7
When ready to cook, preheat up your grill until the heat is medium and steady.
- 8
Tread the meat strips onto your presoaked skewer sticks.
- 9
Oil the hot grill by brushing with some oil. Add skewer to grill and leave it alone until the meat releases from the grill by itself and beautiful char marks have formed, about 3-4 mins.
- 10
Brush the tops with marinade and flip over and grill the other side for another 3-4 minutes or until cooked through and slightly charred.
- 11
Serve with peanut dip.