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.