Mixed Meat Satay

Satay is street food at its smokiest, and this version doesn’t pick favorites. Chicken, shrimp, and beef all ride the skewers, each one soaking up the same fragrant marinade before a quick turn over the fire.

That marinade is where the flavor lives. Toasting the coriander and cumin seeds before grinding wakes up their oils, giving the meat a warm, nutty backbone you’ll never get from pre-ground spice. Fish sauce brings salty depth, brown sugar caramelizes into char marks on the grill, and garlic and peanut oil tie it all together.

Slicing matters here. Cut the chicken into wide, thin strips and thread them onto skewers in an S-curve so they cook evenly and grab the marinade. The cook itself is lightning quick, about a minute per side, because thin strips over high heat char fast and dry out faster. Pull them while still juicy and serve with a bowl of peanut sauce for dipping.

Chef Tips

• Soak wooden skewers in water for half an hour first so they don’t catch fire on the grill.
• Toast the whole spices in a dry pan just until fragrant, then grind. Burnt seeds turn bitter, so pull them the second they smell nutty.
• Don’t overcook. Thin satay strips need only a fast sear; leave them on too long and they go leathery.

Variations

• Stick to a single protein if you like, adjusting cook times since shrimp and chicken cook faster than thick beef.
• Add grated ginger or a stalk of bruised lemongrass to the marinade for brighter aromatics.
• Round out the plate with cucumber relish and steamed jasmine rice.