Preparation time: 30 mins (plus minimum 12 hours to marinate)
Cooking time: 10 mins
Some say Indonesian, others say Malaysian. Some even Thai. Wherever its true origin, one thing that can be said for sure is that satay is as delicious cooked expertly by a street vendor meticulously fanning his charcoal as it is done on your home BBQ set up. This versatile recipe is done here with beef and lamb, but works equally well with chicken thighs.
The peanut sauce accompaniment is a must. If you are not keen on braving the BBQ do try this inside on a griddle pan.
You'll need to slice your meat into strips that are about 0.5cm thick and 10cm long. If you don't feel confident doing this, ask you butcher to do it for you.
1kg beef – denver cut works well
1kg boned lamb shoulder
32 bamboo skewers
Coriander sprigs and rice or noodles, to serve
For the satay marinade
12 shallots, roughly chopped
2 large red chillies, roughly chopped
4 lime leaves, finely sliced
4 lemongrass stalks, finely chopped
A thumb-sized piece of fresh ginger, peeled and finely sliced
6 garlic cloves, roughly chopped
30g fresh coriander, leaves and stalks, roughly chopped
8 tbsp kecap manis (Indonesian sweet soy sauce)
2 tbsp fish sauce
1 tbsp freshly ground black pepper
4 tsp coriander powder
1 tbsp turmeric powder
2 tsp chili powder
8 tbsp groundnut or vegetable oil
100ml water, approx
For the dipping sauce
100g unsalted peanuts
150ml kecap manis
100ml lime juice
100ml fish sauce
3 tbsp crispy fried shallots
15g fresh coriander, finely chopped
2 spring onions, finely sliced
1 red chilli, finely chopped
1. Place all the satay marinade ingredients except the water in a food processor and begin to blend. After 2 minutes, begin to add the water slowly until the mixture comes together in a rough puree.
2. Slice the meat into strips, about 0.5cm thick x 10cm long. Keep the beef and lamb separate, in different bowls
5. Once the fire has died down and coals are white and ready, grill the satay skewers for 8–10 mins, turning regularly to colour evenly all over. (You may need to do them in batches.) Some charred black bits here and there are great for extra caramelised flavour and texture! (Note: these can be cooked indoors under a hot grill, or on a griddle pan, for the same amount of time).
6. Once done, allow the satay skewers rest for a couple of minutes. Garnish with some sprigs of coriander. Serve with the dipping sauce alongside your choice of rice or noodles.
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White Park beef farmed by John Lean, Tiverton; Dorset Down lamb farmed by Robert Hyde, Dorset. Meat dry-aged by The Butchery Ltd.