Indonesian Satay BBQ Platter: Mixed Meats and Homemade Sauces
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.
Ingredients
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
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