Satay marinade recipe — Indonesian satay for the BBQ | The Rub Kitchen

Satay — or sate in Indonesia — is one of the most widely consumed street foods in the world, and at the same time one of the most refined: small skewers of seasoned meat, grilled over charcoal, served with a rich peanut sauce. The marinade is the secret weapon. Lemongrass, turmeric, candlenut, and sweet soy sauce give the meat an aromatic depth that no dry rub can match. This is the basic recipe.

What is satay?

Satay originated in Java, Indonesia — presumably as a local adaptation of Middle Eastern kebab traditions, brought by Arab and Indian traders. From Java, it spread throughout Southeast Asia: Malaysia, Singapore, Thailand, Philippines — each region with its own variant. In the Netherlands, satay has become deeply rooted as a standard BBQ dish through Indonesian cuisine.

Satay marinade — basic recipe (Javanese)

For ±400 grams of chicken or beef (8–10 skewers):

  • 2 stalks lemongrass — white part only, finely chopped
  • 3 cloves garlic
  • 2 shallots
  • 1 tsp turmeric (koenjit)
  • 1 tsp coriander (ground)
  • 2 candlenuts (or macadamia as a substitute) — adds creaminess
  • 2 tbsp sweet soy sauce (ketjap manis)
  • 1 tbsp palm sugar or brown sugar
  • 1 tbsp peanut oil or sunflower oil
  • ½ tsp salt

Method: grind everything in a mortar or blender until a smooth paste forms. Mix with the cut meat and marinate for at least 2 hours, preferably overnight. The meat will turn yellow-orange from the turmeric.

Meat and cuts

  • Chicken — chicken thigh (boneless, in 2 cm cubes) is the classic choice. Juicier than chicken breast on the BBQ.
  • Beef — flank steak or skirt steak in thin strips — Malaysian style.
  • Goat or lamb — traditional in some Indonesian regions (Padang style).
  • Tofu or tempeh — marinate for 30 minutes, grill quickly and hotly for a crispy exterior.

On the BBQ

  • Use bamboo skewers — soak in water for at least 30 minutes so they don't burn
  • Grill on high direct heat, 2–3 minutes per side
  • Baste occasionally with a mixture of oil and sweet soy sauce for extra shine and caramelization
  • Chicken is ready when the internal temperature reaches 74°C
  • Serve immediately — satay cools quickly and is best piping hot off the grill

Peanut sauce — the essential side dish

Satay without peanut sauce is unthinkable. Basic recipe:

  • 150g roasted unsalted peanuts, ground (or 3 tbsp peanut butter)
  • 1 clove garlic, finely chopped
  • 1 tbsp sweet soy sauce (ketjap manis)
  • 1 tbsp tamarind paste or lime juice
  • 1 tsp sambal oelek or chili powder
  • 150 ml coconut milk
  • Salt to taste

Heat in a pan over low heat, stir until thickened. Thin with water or coconut milk to desired consistency. Serve warm alongside the skewers with fresh cucumber and red onion.

Regional variants

  • Sate Madura — chicken or beef, sweeter marinade with more sweet soy sauce, served with peanut sauce and sambal kecap
  • Sate Padang — beef and offal, yellow turmeric marinade, served with a thick spiced sauce (no peanut sauce)
  • Sate Lilit (Bali) — minced meat mixed with shredded coconut and spices, molded around a lemongrass stalk
  • Malaysian satay — slightly sweeter, served with rice cakes (ketupat) alongside the peanut sauce

More marinades and recipes