Indonesian Satay BBQ Platter: Mixed Meats and Homemade Sauces

When I host a summer barbecue, I love making an Indonesian satay platter. It’s a collection of skewers—chicken, beef, pork, tofu, and tempeh—all brushed with different marinades and served with bowls of rich sauces. The first time I put it together, it was a mix of trial, error, and delicious chaos. But after a bit of tinkering, it’s become a relaxed, fuss-free way to feed a crowd.

The joy of an Indonesian satay platter lies in variety. Each skewer tells its own story. The sweetness of Sate Madura, the spice of Sate Padang, the earthiness of Sate Kambing with tamarind glaze, and the creamy richness of Sate Ayam with peanut sauce. Each type complements the others, and when you serve them together, it feels like a small festival of flavours right on your table.

I like to add a few skewers of Tofu and Tempeh Satay with Sambal Peanut Sauce for balance, so even non-meat eaters can join in. It’s a dish that makes everyone reach across the table, dipping and sharing without hesitation. You’ll find plenty of ways to mix and match these recipes in my 10 Indonesian Satay Recipes collection.

The Charm of a Mixed Satay Feast

This platter celebrates contrast: smoky meats beside soft tofu, spicy sauces next to sweet marinades, and coconut milk balancing out tamarind and lime. It’s less about precision and more about letting the variety speak for itself. What ties everything together is the grill’s char and that unmistakable scent of peanuts, soy, and spice drifting through the air.

Ingredients (serves 6–8)

For mixed skewers

• 300 g chicken thighs, cubed
• 300 g beef sirloin, cubed
• 300 g pork shoulder, cubed
• 150 g firm tofu, cubed
• 150 g tempeh, sliced

For chicken marinade (based on sate ayam)

• 100 ml coconut milk
• 1 teaspoon turmeric
• 2 cloves garlic, minced
• 1 teaspoon ground coriander
• 1 tablespoon tamarind juice
• 1 tablespoon kecap manis
• 1 teaspoon palm sugar
• Salt to taste

For beef marinade

• 2 tablespoons kecap manis
• 1 teaspoon ground coriander
• 1 tablespoon lime juice
• 1 tablespoon oil
• ½ teaspoon ground cumin
• 1 teaspoon palm sugar

For pork marinade (lemongrass coconut)

• 2 stalks lemongrass, sliced
• 2 cm galangal, grated
• 100 ml coconut milk
• 1 tablespoon palm sugar
• 1 tablespoon lime juice
• Salt to taste

For tofu and tempeh

• 1 tablespoon tamarind juice
• 1 tablespoon kecap manis
• ½ teaspoon turmeric
• 1 teaspoon chili paste

For sauces

• Peanut sauce (see sate ayam)
• Sambal kecap: mix sliced chilies, shallots, and sweet soy sauce
• Curried sauce (see sate padang)

Ingredient Notes

You don’t need to prepare all the marinades if you’re short on time. Even two or three varieties create a satisfying spread. Use what you have on hand—chicken and tofu work beautifully as a lighter combo. Palm sugar adds that signature Indonesian sweetness. It balances tamarind’s tang and rounds out the salty elements. Kecap manis is essential here; its thick syrupy texture helps everything caramelise beautifully over the grill.

Equipment Needed

A large grill or barbecue gives enough space to cook several skewers at once. I use a mix of metal and bamboo skewers, soaking the bamboo ones to prevent charring. Keep a small bowl of oil and a brush nearby for quick basting.

For the sauces, use small saucepans. Peanut and curried sauces thicken fast, so stir often over low heat. Arrange everything on a large platter or wooden board for serving—it makes for an inviting presentation.

Instructions

Marinate each protein separately for at least two hours, ideally overnight. Thread the meats and tofu onto skewers, grouping similar types together. Preheat the grill to medium-high and cook each variety for 3–5 minutes per side, brushing occasionally with leftover marinade.

While grilling, prepare the sauces. Keep them warm on the stove, stirring occasionally. Once everything is cooked, arrange the skewers on a platter, drizzle lightly with kecap manis, and serve the sauces in small bowls on the side.

Grilling and Serving Tips

Keep meats and plant-based skewers separate on the grill to ensure even cooking and to cater to dietary needs. Rotate often and baste lightly to build a caramelised glaze. The mixed aromas as they cook will make everyone wander towards the grill before you even call them.

Serve all the sauces warm. Peanut sauce should be creamy and pourable, sambal kecap spicy and glossy, and the curried sauce thick enough to coat a spoon.

What to Serve with This Recipe

I love serving the platter with steamed jasmine rice or lontong. Add cucumber slices, tomato wedges, and lime halves for freshness. A handful of fried shallots sprinkled over the top adds texture and crunch. If you want to expand the spread, pair it with Sate Lilit for a lighter, aromatic contrast or the Sate Kambing with tamarind glaze for an extra depth of flavour.

Wine and Beer Pairings

A chilled rosé suits the mix of sweet, spicy, and savoury flavours perfectly. For something more structured, try a light Pinot Noir, which complements the grilled meats without overpowering the sauces. For beer, a crisp lager keeps the meal refreshing, while a light IPA adds just enough bitterness to balance the richness of peanut and soy sauces.

FAQ: Common Questions About an Indonesian Satay Platter

Tips for Success with a Mixed Satay BBQ

Set up your grill in stages, starting with meats that take longer, such as pork and beef, then adding chicken and tofu last. This keeps everything ready at the same time without overcooking. Don’t rush the sauce. It should simmer slowly, allowing flavours to deepen. Warm sauces taste richer and coat the satay better than those served cold.

Recipe Variation Suggestions

Add prawn skewers marinated in lime, chili, and garlic for a seafood twist. They cook quickly and add freshness to the platter. For an easier version, stick to just two proteins but vary the sauces. A mix of peanut and tamarind glazes keeps things interesting without doubling prep time.

Storage and Reheating: Indonesian Satay Platter

Store leftovers in separate containers to prevent sauces from soaking into the satay. Reheat meats in a pan over low heat and sauces gently on the stove until smooth. If freezing, do so without the sauce. Defrost overnight and warm through before serving.

Nutrition Information

An Indonesian satay platter is rich in protein and offers a good balance of fats from coconut and peanuts. The spices and herbs aid digestion, while the tamarind and lime add vitamin C and brightness. It’s naturally dairy-free, and you can easily make it gluten-free by using tamari-based kecap manis. For a lighter version, use more tofu and tempeh and reduce the coconut milk slightly.

Indonesian Satay BBQ Platter: Mixed Meats and Homemade Sauces

Kitchen Team @ Spooning and Forking

This Indonesian satay BBQ platter combines chicken, beef, pork, tofu, and tempeh, each with its own marinade and homemade sauce. Served with peanut, tamarind, and coconut curry dips, it’s a smoky, colourful spread that brings Indonesian street flavours to your backyard or dinner table effortlessly.

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Prep Time 45 minutes mins

Cook Time 30 minutes mins

Minimum marinating time 4 hours hrs

Total Time 5 hours hrs 15 minutes mins

Course Main Course

Cuisine Asian, Indonesian

Servings 4 Servings

Calories 560 kcal

Ingredients

  

1x2x3x

For mixed skewers

• 300 g chicken thighs cubed
• 300 g beef sirloin cubed
• 300 g pork shoulder cubed
• 150 g firm tofu cubed
• 150 g tempeh sliced

For chicken marinade

• 100 ml coconut milk
• 1 teaspoon turmeric
• 2 cloves garlic minced
• 1 teaspoon ground coriander
• 1 tablespoon tamarind juice
• 1 tablespoon kecap manis
• 1 teaspoon palm sugar
• Salt to taste

For beef marinade

• 2 tablespoons kecap manis
• 1 teaspoon ground coriander
• 1 tablespoon lime juice
• 1 tablespoon oil
• ½ teaspoon ground cumin
• 1 teaspoon palm sugar

For pork marinade

• 2 stalks lemongrass sliced
• 2 cm galangal grated
• 100 ml coconut milk
• 1 tablespoon palm sugar
• 1 tablespoon lime juice
• Salt to taste

For tofu and tempeh

• 1 tablespoon tamarind juice
• 1 tablespoon kecap manis
• ½ teaspoon turmeric
• 1 teaspoon chili paste

For sauces

• Peanut sauce see sate ayam
• Sambal kecap: mix sliced chilies shallots, and sweet soy sauce
• Curried sauce see sate padang

Instructions

 

• Marinate each protein separately for at least two hours, ideally overnight. Thread the meats and tofu onto skewers, grouping similar types together. Preheat the grill to medium-high and cook each variety for 3–5 minutes per side, brushing occasionally with leftover marinade.
• While grilling, prepare the sauces. Keep them warm on the stove, stirring occasionally. Once everything is cooked, arrange the skewers on a platter, drizzle lightly with kecap manis, and serve the sauces in small bowls on the side.

Notes

You don’t need to prepare all the marinades if you’re short on time. Even two or three varieties create a satisfying spread. Use what you have on hand—chicken and tofu work beautifully as a lighter combo.

Palm sugar adds that signature Indonesian sweetness. It balances tamarind’s tang and rounds out the salty elements. Kecap manis is essential here; its thick syrupy texture helps everything caramelise beautifully over the grill.

Nutrition

Calories: 560kcalCarbohydrates: 15gProtein: 38gFat: 38gSaturated Fat: 12gPolyunsaturated Fat: 5gMonounsaturated Fat: 16gCholesterol: 125mgSodium: 540mgPotassium: 620mgFiber: 2gSugar: 7gVitamin A: 210IUCalcium: 40mgIron: 3.8mg

Keyword grilled feast, homemade sauces, Indonesian BBQ, mixed skewers, satay platter

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