Satay Marinade Food

CHICKEN SATAY

Steps:

• In a mixing bowl, combine peanut butter, soy sauce, lime juice, brown sugar, curry powder, garlic and hot pepper sauce. Place the chicken breasts in the marinade and refrigerate. Let the chicken marinate at least 2 hours, overnight is best.
• Preheat a grill to high heat.
• Weave the chicken onto skewers, then grill for 5 minutes per side.

CHICKEN SATAY (THE BEST RECIPE!)

Steps:

• Cut the chicken meat into small cubes. Set aside.
• Blend all the he Marinade ingredients in a food processor. Add a little water if needed.
• For the chicken satay dipping sauce, please click here: satay peanut sauce recipe.
• Combine the chicken and the Marinade together, stir to mix well. Marinate the chicken for 6 hours in the fridge, or best overnight. When ready, thread 3-4 pieces of the chicken meat onto the bamboo skewers.
• Grill the chicken satay skewers for 2-3 minutes on each side until the meat is fully cooked and the surface is nicely charred, on both sides. Baste and brush with some oil while grilling. Serve hot with peanut sauce the fresh cucumber pieces and onions.

AUTHENTIC MARINATED THAI BEEF SATAY

Steps:

• Gather the ingredients.
• If using wooden skewers, soak them in water (to prevent burning) while you prepare meat.
• Place all marinade ingredients in a food processor or blender. Process well.
• Taste-test marinade and adjust flavors to taste. .
• Place beef in a bowl, pour marinade over it, and stir well to combine. Cover and marinate at least 1 hour or longer (up to 24 hours).
• When ready to cook, thread meat onto skewers. Fill up to 3/4 of the skewer, leaving lower half empty so the person grilling has a "handle" to easily turn satay.
• Grill satay on an outdoor grill, basting the first time with a little of the leftover marinade. To cook satay indoors: place satay on a broiling pan or baking sheet covered with aluminum foil. Set oven to broil and place satay close beneath heating element (second-to-top rung works well). Turn satay every 5 to 6 minutes until done to your liking (15 to 25 minutes).
• Serve with rice and easy Satay Peanut Sauce for dipping.

THAI SATAY - MARINADE

Steps:

• Cut meats thin to fit on skewers later.
• Combine ingredients and marinade meat overnight or 1 - 2 hours in a vacuum bowl.
• Place meat on skewers and cook over open flame (BBQ).

BEEF SATAY

Steps:

• Slice the beef against the grain into 1/2-inch wide strips and place into a large resealable bag. In a bowl, whisk together the soy sauce, oil, lime juice, brown sugar, garlic and ginger. Pour the marinade into the bag over the beef. Seal the bag and toss to coat completely. Place the bag into a large bowl and put into the refrigerator to marinate for at least 1 hour or as long as overnight.
• To serve: Preheat a grill or grill pan over medium-high heat. Thread 24 of the beef strips onto the skewers. Oil the grill gates and place the beef on the grill. If desired, reserve the remaining beef strips and marinade for another use, such as Round 2 Recipe Beef and Cabbage Stir Fry. Cook the skewers 2 to 3 minute per side. Remove from the heat, place on a serving platter and sprinkle with the scallions. Serve immediately.

HONEY-MARINATED BEEF SATAY WITH SPICY BUTTER SAUCE

Steps:

• Soak the bamboo or wooden skewers in water for 30 to 60 minutes. Drain and pat dry. With a sharp knife, cut the steak into 24 long, thin strips. Thread 1 strip onto each skewer, weaving the skewer back and forth along the length of each steak strip. Arrange the skewers on a large platter or baking tray. Cover with plastic wrap and refrigerate until needed.
• About 30 minutes before you wish to grill the skewers, combine the soy sauce, honey, chili flakes, cumin, turmeric, and oil in a small bowl. Pour this marinade over the steak skewers, turning to coat the meat evenly. Leave the steak skewers to marinate at room temperature for about 20 minutes.
• Preheat a hinged grill or panini maker, according to the manufacturer's instructions, or preheat a broiler, outdoor grill or stovetop grill pan.
• Meanwhile, make the sauce: Bring a small saucepan of water to a boil. Add the garlic cloves and blanch them in the boiling water for 30 seconds to a minute to remove some of their harshness. Drain the cloves well, pat them dry with paper towels, and chop them finely. In a small skillet, melt 2 tablespoons of the butter over medium-high heat. Add the garlic, ginger and green onion and saute just until they begin to soften and smell fragrant, about 2 minutes. Add the stock, soy sauce, honey, hoisin or barbecue sauce, and chili flakes and bring to a boil. Cook for 1 to 2 minutes longer. Pour the sauce through a strainer into a clean pan and, over medium heat, whisk in the remaining 2 tablespoons of butter, a little bit at a time. Keep warm.
• Grill the skewers (in batches if necessary to prevent overcrowding) until cooked through and nicely browned, about 2 minutes total on a hinged grill or panini maker or 2 minutes per side in the broiler, in a grill pan, or on an outdoor grill (1 minute if you want the meat rare). Take care that the skewers don't prevent a hinged grill or panini maker from closing properly. Transfer to a platter, pour on the sauce, and serve; or serve with the sauce on the side for dipping.

CHICKEN SATAY

Steps:

• Cut thin (1/4-inch) slices that run the length of the chicken breast (each slice will be 1 inch by 4 inches by 1/4 inch approximately) to get 16 slices.
• If you find it difficult to cut thinly through fresh meat, leave it in the freezer for 15-20 minutes to harden slightly and then slice.
• Place the chicken strips in a plastic freezer bag.
• Add all the marinating ingredients and gently toss until well mixed.
• Let the chicken marinate in the fridge for at least 2 to 24 hours.
• When ready to cook the satays, stir chicken in its marinade and then thread each slice onto a skewer, working the skewer in and out of the meat, down the middle of the slice, so that it stays in place during grilling.
• Baste the chicken with oil or coconut milk and grill on a barbecue or under the broiler.
• Cook for not much more than 2 minutes each side, turning fairly often to prevent unnecessary burning, and baste one more time with oil or coconut milk.
• The satays are done when they have turned golden brown and crispy along the edges.
• Serve on lettuce leaves, decorated with fresh cilantro leaves, and accompanied by a small bowl of Peanut Sauce on the side.

BEEF SATAY

Steps:

• Remove all fat from meat.
• Cut meat into strips approx 2 1/2 cm thick, then cut each strip into 5mm pieces.
• Mix remaining ingredients marinade ingredients together (except for extra oil).
• Add meat; mix well.
• Let stand overnight or for several hours.
• Drain marinade from meat; reserve marinade for sauce.
• Thread meat on bamboo skewers.
• Put under hot grill; grill until golden brown and cooked through.
• Turn skewers frequently, brushing with extra oil.
• Serve with Sate Sauce.
• Sate Sauce: Heat butter in pan; add peeled and finely-chopped onion; saute gently until onion is golden brown.
• Add remaining ingredients; mix well.
• Add reserved marinade; stir until combined.
• Bring to boil; boil uncovered 5 minutes or until sauce is thick.
• Serve hot or cold.
• Serves 6.

MARINATED CHICKEN KEBABS WITH A PEANUT SATAY SAUCE

Steps:

• Combine all the marinade ingredients together in a large bowl or storage container. Chop chicken into about 2cm cubed pieces, add to marinade and marinate for several hours or overnight.
• Soak skewers in water for about 30 minutes prior to using to prevent them from burning while cooking.
• Reserve marinade. Thread a piece of chicken followed by a mushroom, chicken, onion, chicken, mushroom, chicken, onion, chicken. Repeat with remaining chicken and vegetables.
• Grill or BBQ skewers turning a couple of times and basting with the reserved marinade. Until cooked about 15-20 minutes.
• I usually use red and yellow peppers as well but as I was serving these over a Thai-style salad that already had peppers in it, I chose to omit them.
• Sauce.
• I prefer to make this ahead of time and just re-heat as this allows for the flavors to really come out.
• Heat oil in a pan, add onions and garlic and cook to soften onion.
• Add remaining ingredients and stir to combine, leave on a low heat, stirring occasionally until sauce thickens. Sauce can be made a day ahead and just re-heated.

SATAY SAUCE

Steps:

• Mix the lime juice, honey, soy sauce, curry powder and peanut butter in a small bowl. Add a splash of water if it's too stiff. Transfer to a small pan with the coconut milk, and heat gently for 5 mins stirring continually, until combined.

BEEF SATAY

Steps:

• Cut flank steak in half lengthwise and freeze for 30 minutes.
• Combine soy sauce and all other ingredients in a measuring cup, set aside.
• Remove flank steak from the freezer and slice each piece across the grain into 1/4 inch thick strips.
• Weave meat onto individual bamboo skewers.
• Dunk meat end of each skewer in the marinade to coat.
• Lay the skewers in a shallow dish, propping up the exposed ends of the skewers to keep them clean.
• Pour the remaining marinade over the meat.
• Refrigerate for EXACTLY one hour (any more and the meat will start to get mushy.).
• Adjust an oven rack to the top position and heat the broiler.
• Lay the skewers in a single layer on a wire rack set over a rimmed baking sheet and cover the skewer ends with foil. (May have to broil 2 different sets.).
• Broil 6-7 minutes, flipping the skewers halfway through, until meat is browned.
• Serve immediately.

CHICKEN SATAY

Steps:

• KIDS the writing in bold is for you. GROWN-UPS the rest is for you. Make a yummy marinade. Peel the ginger and help them to finely grate it and tip it into a bowl. Repeat with the garlic and lime zest. Halve the lime and get your child to juice it, then mix it in a bowl with the honey, soy, curry powder and peanut butter. Get them to give it a good mix, adding a small splash of water if it's too stiff, then help them spoon two-thirds of the mix into a small pan. Set aside for Step 4.
• Now for some chicken bashing! Put the chicken in the sandwich bag, one breast at a time, getting your child to flatten each one with a rolling pin or a meat mallet - this isn't essential, but they like doing it.
• Mix the chicken with the marinade you made. Cut the chicken into strips, tip it into the remaining third of the peanut-butter mix, then get your child to stir well. Cover with cling film and chill until required. This can be done up to 3 hrs ahead.
• Cook your tasty sauce. While the chicken is marinating, pour the coconut milk into the pan and get your child to stir together with the peanut butter mix. The sauce needs to be heated gently and stirred - suitable for confident seven- or eight-year olds, under strict adult supervision.
• 'Sew' the chicken onto the skewers. The chicken needs to be threaded into 'S' shapes onto the skewers. Get your child to thread the skewers away from themselves, being careful of the sharp points. Younger ones might find this a little fiddly, so they could just push on small chunks.
• Paint the tray with oil and cook the chicken. Heat the grill to high and get your child to brush a baking tray with oil. They can then line up the skewers on the tray. Grill the skewers for about 10 mins, turning occasionally, until lightly charred.
• Make cucumber ribbons with a peeler. Using a swivel-blade peeler, get your child to peel the cucumber into a bowl, then carry on peeling the cucumber flesh into ribbons until they get to the seeds. Repeat with each side of the cucumber.
• Mix a dressing for the cucumber. Get your child to mix the vinegar and sugar until the sugar dissolves - explain what dissolves means. Add the sweet chilli, if using, then pour over the cucumber. Add coriander if your child likes it, or serve on the side for the grown-ups. To serve, put the skewers on a platter, the sauce and salad in bowls, and serve with rice and lime wedges on the side.

HOW TO MAKE BEEF SATAY

Steps:

• Place ginger, garlic, onion, brown sugar, fish sauce, vegetable oil, soy sauce, coriander, cumin, turmeric, and cayenne pepper into a mixing bowl; whisk into a smooth marinade.
• Bruise lemon grass by hitting it lightly several times with the back of a large chef's knife; mince the lemon grass and add to the marinade.
• Cut beef sirloin into strips about 2 1/2 inches long and 1/8 inch thick. Thoroughly mix the beef into marinade until all beef strips are completely coated, about 1 minute. Cover bowl with plastic wrap and marinate in refrigerator for 2 to 4 hours.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Remove beef from marinade and shake off excess marinade. Thread 1/4 the meat onto each metal skewer.
• Arrange skewers on the preheated grill and cook until the meat stops sticking to the grill, about 1 to 2 minutes. Flip skewers over onto other side and cook until meat is well browned and shows grill marks, 2 to 2 1/2 minutes. Turn onto first side again and cook until meat is still slightly pink, 2 more minutes. Transfer to a platter and let skewers rest about 2 more minutes before serving.

INDONESIAN SATAY

Steps:

• In a bowl, mix soy sauce, tomato sauce, peanut oil, garlic, black pepper, and cumin. Place chicken into the mixture, and stir to coat. Cover, and marinate in the refrigerator for at least 15 minutes, but not overnight. This will make the meat too dark.
• Preheat the grill for high heat.
• Heat vegetable oil in a saucepan over medium heat, and saute onion and garlic until lightly browned. Mix in water, peanut butter, soy sauce, and sugar. Cook and stir until well blended. Remove from heat, mix in lemon juice, and set aside.
• Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill skewers about 5 minutes per side, until chicken juices run clear. Serve with the peanut sauce.