Indonesian turkey sate kebab with peanut sauce

    Indonesian turkey sate kebab with peanut sauce

    56saves
    35min


    33 people made this

    About this recipe: This a my family's favourite recipe. We make this satay recipe on the barbeque in the summer and we also like it as a starter to a meal in the winter. The flavour is exceptionally good when cook on a barbeque. It is equally good when the sate are cooked under the grill.

    Ingredients
    Serves: 2 

    • 450g turkey breast steak
    • Marinade
    • 4 shallots
    • 2 cloves garlic
    • 1 teaspoon chopped fresh ginger
    • 1 teaspoon ground coriander
    • 1 chopped red chilli (optional)
    • 1 tablespoon chopped lemon grass
    • ½ teaspoon salt
    • 1 teaspoon brown sugar
    • 1 tablespoon lemon juice
    • 2 tablespoon soy sauce
    • 2 tablespoon peanut oil
    • Peanut Sauce
    • 200g unsalted roast peanuts
    • 4 shallots (chopped)
    • 2 cloves garlic (chopped)
    • 1 tablespoon cooking oil
    • ½ chopped red chilli (optional)
    • 1 teaspoon brown sugar
    • 1 tablespoon soy sauce
    • 1 tablespoon tamarind juice
    • salt and pepper to season

    Method
    Prep:30min  ›  Cook:5min  ›  Ready in:35min 

    1. Place all the marinade ingredients in an electric food processor and process to form a thick paste.
    2. Cut turkey into thin strips (about 4cm x 1.5 cm). Put the turkey strips in a large bowl. Mix in the marinade. Cover and leave the turkey in the fridge to marinade overnight.
    3. Thread the marinade turkey onto bamboo skewers. (makes about 6 -7 sticks of sate)
    4. Cook the sate on a barbecue for 4 to 5 minutes.
    5. Serve with fresh diced cucumber salad and peanut sauce or a sweet chilli sauce.
    6. For the Peanut Sauce: Use an electric grinder and grind the peanuts to a fine powder. Set aside.
    7. Place shallots, garlic and chilli in the grinder and them to a smooth paste.
    8. Heat the oil in a pan. Fry the chilli paste for 1 minute. Add in sugar, soy sauce and 300ml of water. Bring to the boil.
    9. Stir in the ground peanut powder. Simmer until the sauce thicken. Add the tamarind juice. Season to taste.

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    Reviews (24)

    0

    For me the meat was OK, but I was hoping for more original Thai taste, but the sauce was too sweet and too dominant for me, so I decided to skip it. - 16 Jul 2016

    0

    Can beat this recipe. I will try it agian. - 08 Jul 2009

    by
    0

    Very nice and delicious. I really love it. so do the family and friends. - 08 Jul 2009

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