Indonesia Sate Meat Kabobs Recipes

SATE KOMO (INDONESIAN BEEF SATE)

Steps:

• In a large bowl, combine all the ingredients, mixing well. Set aside at room temperature to marinate for 15 minutes.
• Preheat the broiler or a grill. Slide the beef cubes onto the skewers, using 4 to 5 cubes per skewer. Press the beef into the marinade to get as much of the coconut as possible to cling to the meat. Grill, turning once, until browned and cooked to the desired doneness, 3 to 6 minutes per side. Serve immediately.

INDONESIA SATE (MEAT KABOBS)

Steps:

• Place onion, garlic, kecap manis, coriander, cumin, sambal oelek, red wine and water in a food processor and blend to a smooth paste. Pour marinade into a large glass or ceramic bowl. Stir in the lemon grass. Add the beef and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for at least 2 hours. Thread beef onto metal or soaked wooden skewers, about 4 cubes per skewer.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Grill skewers until beef reaches desired doneness, about 5 minutes for medium.

INDONESIA SATE (MEAT KABOBS)

Steps:

• Place onion, garlic, kecap manis, coriander, cumin, sambal oelek, red wine and water in a food processor and blend to a smooth paste. Pour marinade into a large glass or ceramic bowl. Stir in the lemon grass. Add the beef and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for at least 2 hours. Thread beef onto metal or soaked wooden skewers, about 4 cubes per skewer.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Grill skewers until beef reaches desired doneness, about 5 minutes for medium.

INDONESIAN CHICKEN KEBABS (SATé AYAM, BUMBU SATé)

Steps:

• PREPARE THE CHICKEN: Remove the tendon from each chicken breast half. Separate the fillet from each breast by lifting the end of the fillet and pulling it toward you. With a chef's knife, cut each fillet in half lengthwise. Cut each breast into 7 thin strips on the diagonal, the same size as the strips of fillet.
• Finely chop the shallots and garlic. Put all the marinade ingredients in a large bowl. Mix together with a metal spoon.
• Add the chicken strips and mix until well coated. Cover with plastic wrap and refrigerate at least 3 hours or up to 12.
• MAKE THE PEANUT SAUCE: Heat the oil in a frying pan. Add the peanuts and cook, stirring constantly, until browned, 3-5 minutes. Transfer the peanuts to a food processor.
• Cut the onion into pieces and add to the food processor with the garlic, hot pepper flakes, ginger, brown sugar and lemon juice. Puree the mixture until very smooth, scraping the bowl with the spatula as necessary.
• Blend in the hot water, adding enough to make a pourable sauce that coats he back of a spoon. Transfer the sauce to a saucepan, heat to boiling, and simmer 2 minutes, stirring constantly. Take care as the sauce will easily scorch. Season to taste. Remove from heat and keep warm.
• PREPARE AND COOK THE KEBABS. About 30 minutes before cooking, soak bamboo skewers. Heat the broiler. Thread the chicken strips onto the skewers accordion-style, using three strips per skewer and slightly twisting the strips as you thread them. Brush the broiler rack with oil. Arrange the chicken kebabs on the rack.
• Broil the kebabs 2-3 inches from the heat until the chicken is browned, 2-3 minutes. Turn and brown the other side 2-3 minutes.
• Arrange the kebabs on individual plates and serve with the warm peanut sauce. Accompany with a rice pilaf for a more substantial meal.