Indonesian BBQ — Satay, Sate, and Grill Culture | The Rub Kitchen
Satay — sate in Indonesia — is one of the most widely eaten dishes in the world, with its roots deep in the Indonesian archipelago. On Java, the dish likely originated as a local adaptation of Arab and Indian kebab traditions, brought by traders via the spice routes. From there, it spread throughout Southeast Asia, adapted to each region's own ingredients and flavours. Indonesia has more satay varieties than any other country.
Satay — the dish
Sate consists of small pieces of meat — chicken, beef, goat, pork, or tofu — skewered on bamboo sticks and grilled over charcoal. The marinade is based on lemongrass, turmeric, coriander, ketjap manis, and palm sugar. The peanut sauce is the essential accompaniment.
See the full marinade recipe: → Satay Marinade Recipe — Javanese basic recipe and peanut sauce
Regional variations throughout Indonesia
Sate Madura
Originating from the island of Madura (next to Java). Chicken or beef, sweeter marinade with a lot of ketjap manis. Served with a thicker peanut sauce and sambal kecap (sweet soy sauce with chili). One of the most famous street food varieties throughout Indonesia.
Sate Padang (West Sumatra)
Beef and offal (heart, lung, tongue), yellow turmeric marinade. Unique: no peanut sauce, but a thick yellow sauce based on seasoned broth, rice flour, turmeric, and spices. Intense and spicy.
Sate Lilit (Bali)
Minced meat (fish, chicken, or pork) mixed with grated coconut, galangal, lemongrass, and Balinese herbs, formed around a wide stalk of lemongrass or bamboo skewer. No separate marinade bath — the herbs are mixed into the meat. Cooked over coconut charcoal.
Sate Ayam (national)
The most common variety: chicken thigh, Javanese marinade, peanut sauce. Served with lontong (rice cake) or nasi putih (white rice) and a slice of cucumber.
The social function of sate
Sate is street food but also celebration food. At Javanese weddings, birthdays, and national holidays, sate is on the buffet table. The sate seller with his cart and charcoal grill is an iconic sight in every Indonesian city. In the Netherlands, sate has been fully integrated into the culinary culture via Indonesian cuisine — satay sauce can be found in every supermarket.
On the BBQ at home
- Use bamboo skewers — soak in water for 30 minutes
- High direct heat, 2–3 minutes per side
- Baste in between with the marinade or a mixture of ketjap manis and oil
- Serve immediately with warm peanut sauce, cucumber, and red onion
Rub tip for Indonesian BBQ
Rub Kitchen tip
The Korean BBQ Rub shares the sweet-umami-sesame profile found in many satay marinades. For a quick satay without a long marinade: rub chicken thigh cubes with the rub, add a dash of ketjap manis, and grill over high heat. Serve with peanut sauce.