skewers

Explore ten authentic Indonesian satay recipes packed with smoky flavours, creamy sauces, and aromatic spices. From sate ayam to sate lilit, learn how to recreate traditional grilled skewers at home effortlessly.

Beef satay from West Sumatra with a thick, golden curry sauce made from turmeric, lemongrass, and coconut milk, delivering bold, savoury flavours and silky texture in every bite.

Balinese pork satay marinated in lemongrass, galangal, and coconut milk, grilled until caramelised and fragrant with palm sugar sweetness and bright citrusy undertones from lime and tamarind.

Juicy lamb skewers marinated in garlic, coriander, and cumin, then brushed with a tangy tamarind glaze for smoky, caramelised Indonesian sate kambing with bold, earthy depth.

Tender beef skewers marinated in kecap manis, lime juice, and coriander, then grilled until caramelised for a rich, smoky Indonesian satay with sweet, savoury, and aromatic notes.

A light, aromatic Balinese satay made from minced fish mixed with coconut, turmeric, and galangal, moulded on lemongrass stalks and grilled until golden, fragrant, and delicately smoky.

A smoky, nutty satay made with tofu and tempeh, marinated in tamarind and sweet soy, grilled, and served with a bold sambal peanut sauce bursting with Indonesian spice.

A full collection of Lebanese chicken skewer recipes featuring bold marinades, smoky flavours, and simple techniques that capture the sunshine and warmth of Middle Eastern cooking at home.

Creamy yogurt, crushed garlic, lemon, and mint turn simple chicken skewers into a tender, aromatic dish that’s bright, balanced, and impossibly soft.

Zesty lemon and fragrant oregano meet olive oil and garlic for a clean, classic skewer that’s simple yet deeply satisfying on any grill.