Chicken & beef satay







Cook Time

265-270 Min


  • 2cm/3⁄4in piece of tamarind pulp
  • 100ml/31/2fl oz hot water
  • 2 skinless chicken breast fillets
  • 350g/12oz flash-fry steak
  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1 onion, chopped
  • 1 tablespoon light soy sauce
  • 2 garlic cloves, crushed
  • 2 tablespoons vegetable oil
  • 1 teaspoon ground turmeric
  • 1 teaspoon five-spice powder
  • pinch of salt

For the peanut sauce

  • 100g/4oz smooth peanut butter
  • 100g/4oz creamed coconut, crumbled
  • 4 teaspoons freshly squeezed lemon juice
  • 1 tablespoon light soy sauce
  • 1 tablespoon soft brown sugar
  • 1 teaspoon chilli powder
  • Soak the tamarind pulp in the hot water for a few minutes, then hold the pulp over the bowl and squeeze to extract as much liquid as possible. Discard the pulp and set the tamarind liquid aside.
  • Prepare the satay by using a sharp knife to cut the chicken and the steak into small chunks. Put in a deep baking tray and set aside.
  • Heat a small frying pan, add the coriander and cumin seeds, and dryroast for 1–2 minutes until aromatic, stirring constantly. Remove from the heat and pound to a fine powder using a mortar and pestle.
  • Put the pounded spices in a blender or food processor with the onion, tamarind liquid, soy sauce, garlic, vegetable oil, turmeric, five-spice powder and a pinch of salt. Whiz for a few seconds, then pour over the meat. Cover and leave to marinate in the refrigerator for 4 hours, turning the meat occasionally.
  • Thread the meat onto soaked bamboo skewers. Put under a hot grill or on a barbecue, and grill for 10–15 minutes, turning frequently and basting with any extra marinade.
  • To make the peanut sauce, put the peanut butter, coconut, lemon juice, soy sauce, sugar and chilli powder in a clean pan. Add 300ml/10fl oz water, and bring slowly to the boil. Reduce the heat and simmer gently for 5 minutes until the coconut has dissolved and the sauce thickens. Adjust the seasoning to taste.
  • Serve the satay sticks hot on a platter with a small bowl of peanut sauce.
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