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    Fresh Off the Grill Satay Skewers

    By | Shine Food – Thu, Jul 19, 2012 4:11 PM EDT

    There's nothing more delicious than satay fresh off the grill, when the skewers of seasoned meats are hot, juicy, and infused with the flavor of smoldering charcoal. Though it's the ultimate southeast Asian snack, satay is believed to be a descendant of the kebabs that Middle Eastern merchants introduced to Java, in western Indonesia, in the eighth century. Local cooks adapted the dish to include indigenous ingredients, and in the centuries that followed, satay proliferated, resulting in countless regional variations.

    Todd Coleman Satay Kambing
    A sweet-and-sour marinade typifies this west Javanese-style satay.
    MAKES 16 SKEWERS

    INGREDIENTS
    1 tbsp. tamarind paste
    1 tbsp. dark brown sugar
    2 tsp. peanut oil
    1½ tsp. ground coriander
    1½ tsp. ground turmeric
    1 tsp. kosher salt
    3 cloves garlic, chopped
    3 large shallots, chopped
    1 2" piece ginger, chopped
    1 lb. lamb shoulder, cut into 1"-wide, ¼"-thick slices

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    INSTRUCTIONS
    1. Stir tamarind and 3 tbsp. boiling water in a bowl until dissolved; pour through strainer into a food processor. Puree with sugar, oil, coriander, turmeric, salt, garlic, shallots, and ginger. Combine paste and lamb in a bowl; chill 4 hours.

    2. Build a hot charcoal fire in a grill. Thread 2 pieces of lamb each on 16 skewers; grill, turning, until lightly charred, about 4 minutes.

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    Todd Coleman Satay Udang
    Ground macadamia nuts enrich this spicy Singaporean-style shrimp satay.
    MAKES 20 SKEWERS

    INGREDIENTS
    1½ lb. (about 40) medium shrimp, peeled and deveined
    1 tbsp. fresh lime juice
    ½ cup chopped shallots
    1½ tbsp. dark brown sugar
    1 tsp. kosher salt
    8 Kaffir lime leaves, stemmed
    5 macadamia nuts
    4 cloves garlic, chopped
    3 red Thai chiles, stemmed
    1 3" piece ginger, chopped
    3 tbsp. peanut oil
    1/3 cup coconut milk

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    INSTRUCTIONS
    1. In a bowl, toss shrimp and lime juice; set aside. Puree shallots, sugar, salt, lime leaves, nuts, garlic, chiles, and ginger in a small food processor. Heat oil in a 12″ skillet over medium-high heat; add paste. Cook, stirring, until oil separates from paste, 3-4 minutes. Stir in coconut milk. Cool. Stir into shrimp; chill 4 hours.

    2. Build a hot charcoal fire in a grill. Thread 2 shrimp each on 20 skewers. Spoon marinade over shrimp; grill, turning, until charred, 3-5 minutes.

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    Todd Coleman Beef Satay
    Chef Jean-Georges Vongerichten created this intensely flavorful contemporary satay.
    MAKES 12 SKEWERS

    INGREDIENTS
    1/3 cup soy sauce
    ¼ cup minced fresh cilantro
    2 tbsp. grated orange zest
    4 tsp. fish sauce
    1½ tsp. dark brown sugar
    1 tsp. canola oil
    3 cloves garlic, minced
    1 lb. beef sirloin, cut into 1"-wide, ¼"-thick slices

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    INSTRUCTIONS
    1. Puree soy sauce, cilantro, orange zest, fish sauce, sugar, oil, and garlic in a food processor until smooth. Toss paste and beef in a bowl; chill 4 hours.

    2. Build a hot charcoal fire in a grill. Thread 1 piece of beef each on 12 skewers; grill, turning, until charred, about 5 minutes.
    See 6 more savory satay recipes »

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