Satay in the UK: what it is, how to order it, where to find it
Quick answer
Satay (sate) is skewers of marinated chicken or pork grilled over charcoal, served with peanut sauce and a cucumber relish. Of Indonesian and Malay origin but a fixture of Thai menus, and one of the most popular UK starters. The test is the grilling and the peanut sauce.
Calories and nutrition
- Calories
- 420
- Protein
- 30 g
- Carbs
- 14 g
- Fat
- 28 g
- Salt
- 1.6 g
320–540 kcal
Portion: Four skewers with sauce, about 200 g.
The peanut sauce carries the fat; the meat is lean.
Estimates for a typical portion, based on standard UK and USDA food composition data. Actual values depend on the recipe and the restaurant.
What satay is
Strips of chicken or pork are marinated in turmeric, lemongrass, coriander, cumin and coconut, threaded on skewers and grilled over charcoal until charred and caramelised. Served with a peanut sauce of ground peanuts, coconut milk, curry paste, tamarind and palm sugar, and a sharp cucumber-shallot relish (ajad) to cut the richness.
How to judge it
Charred, juicy meat with real grilled flavour, a thick layered peanut sauce (peanut, coconut, chilli, tamarind) not a sweet paste, and a fresh sharp relish. Charcoal beats a griddle.
Satay across South-East Asia
Found on Thai, Malaysian and Indonesian menus with regional differences; the peanut sauce is the constant. A good one signals a kitchen that grills properly.
Where it is done well in the UK
Thai, Malaysian and Indonesian restaurants. The list below shows areas with the most Thai restaurants.
How to order it
Order satay as a starter to share, four to six skewers. The meat should be charcoal-grilled and juicy, the sauce thick and savoury. Use the cucumber relish to cut the richness. Chicken is common; pork is richer.
Where it's done well
UK councils with the most satay specialists, by restaurant name, in our directory.
Restaurants near you
Search by postcode or use your location to find restaurants likely to serve satay near you.
Make it at home
Serves 4 · 40 min
Ingredients
- 500 g chicken thigh or pork, in strips
- marinade: 1 tbsp turmeric, 1 lemongrass stalk minced, 1 tsp cumin, 1 tsp coriander, 2 tbsp coconut milk, 1 tbsp fish sauce, 1 tsp sugar
- sauce: 100 g ground roasted peanuts, 200 ml coconut milk, 1 tbsp red curry paste, 1 tbsp tamarind, 1 tbsp palm sugar, fish sauce
- ajad: cucumber, shallot, 3 tbsp vinegar, 1 tbsp sugar
- soaked skewers
Method
- Marinate the meat, then thread onto skewers.
- Make the sauce: fry the curry paste, add coconut milk, ground peanuts, tamarind and palm sugar; simmer thick and season.
- Make the ajad by mixing cucumber and shallot with sweetened vinegar.
- Grill the skewers over charcoal until charred and cooked; serve with sauce and ajad.
Charcoal gives the smoky flavour. The sauce should have curry paste and tamarind, not be a sweet peanut paste.