Sate is the schwarma of Indonesia. Skewers of marinated meat cubes are favorite street and snack foods in Jakarta. This delicious recipe fuses Near and Far East ingredients.
1 1/2 – 2 pounds rib eye
4 Tablespoons soy sauce
2 Tablespoons lemon juice
2 Tablespoons brown sugar
2 teaspoons caraway seeds
2 teaspoons ground coriander seed
2 teaspoons garlic powder (preferred for this recipe) or 2 Tablespoons minced fresh garlic
1 Tablespoon vegetable oil
Pepper to taste
SAUCE SATE KATJANG (Spiced Peanut Sauce):
1/2 cup water
1 Tablespoon fresh lemon juice
3 Tablespoons peanut butter
1/2 teaspoon red pepper flakes
Salt to taste
- Mix together all the ingredients, except the meat, in a glass bowl.
- Cut the meat into 1 1/2 inch cubes and add to the bowl. Marinate for at least 1 hour (overnight is best).
- Skewer the meat with your choice of vegetables (I recommend wedges of onion, green pepper, cherry tomatoes, and mushroom caps).
- Broil over hot coals for 10–15 minutes, turning the skewers every 3 or so minutes to grill all sides, until the meat is the desired color.
- Serve with the accompanying sauce.
Sauce Sate Katjang (Spiced Peanut Sauce):
- Combine the water and lemon juice.
- Whisk the peanut butter in a small bowl and, slowly, add as much of the lemon-water mixture as you need to make a smooth sauce. Stir in the red pepper flakes and salt.
- If you are using kosher meat, choose rib eye (chuck and shoulder are too tough). If you do not observe kashrut, try sirloin or tenderloin.
- Always use glass when marinating food. Metal will react with the marinade and poorly flavor your meat; plastic will absorb flavors.
- When skewering meats and vegetables, always choose as “bookends” firm vegetables such as peppers. Never use cherry tomatoes; they’ll wind up in the bottom of your grill!
- If you plan to use some of your marinade as a glaze, make sure you set aside a portion before adding the meat (marinades dilute when mixed with meats).