Food on sticks. It’s the best. Sate’ (or satay) is a popular street food found in Indonesia. Usually made with earthy, citrusy marinated chicken thighs or chicken breast, the meats are skewered and cooked over a flame and served with peanut dipping sauce. Variations can also be found in Thailand, Malaysia and the Philippines ~ to mention a few countries, where pork and beef are also used. The Indonesian version is influenced by Middle-eastern and Indian kabobs that use seasonings such as cumin, coriander, garlic, ginger, lime and turmeric. Spices vary depending on the chef, but these spices are primary contributors. Offering a slightly spicy, slightly sweet peanut dipping sauce along side a cucumber salad is the most common and most delicious way of eating sate. Inspired by Indonesia and Thailand, here is our version:

Makes 6-8 skewers



  • 1-1/2 lbs boneless skinless chicken thighs, cut into 1 inch pieces 
  • 3 medium shallots, minced (approx 1/2 C)
  • 4 cloves fresh garlic, minced
  • 3 T fresh lemongrass, white parts only, pounded and minced (approx 1 stalk)
  • 3 T canola oil
  • 2 T fish sauce
  • 2 T brown sugar
  • 1 T fresh turmeric, grated (if using ground turmeric, use 1/2 tablespoon)
  • 1 tsp toasted cumin ground
  • 1 tsp toasted coriander, ground
  • 1 tsp fresh lime zest

In a medium size bowl, add all ingredients, mix well – fully coating chicken thighs. Refrigerate for four hours or overnight.

Soak bamboo skewers for 30 minutes before skewering meat. This keeps the skewers from burning when grilling. Chicken pieces should be tightly threaded on skewers with a little room on the end to grab onto. Heat grill to a medium- high heat. Grill skewers for about 4 minutes per side or until cooked through. They should be slightly caramelized when finished.


  • 1/2 C full-fat coconut milk
  • 1/2 C chunky peanut butter
  • 2 T brown sugar
  • 1 T fresh lime juice
  • 1/2 tsp fish sauce
  • 1 T sriracha or sambal
  • 2 T roasted peanuts, chopped (optional)

    Thai Basil starts in our gardens

  • 1 T green onion, finely minced (optional garnish)

In a small mixing bowl, add all ingredients and mix well. Refrigerate until ready to serve


  • 2-3 sliced cucumbers tossed with 1 sliced red onion
  • 1/4 C rice wine vinegar
  • Fresh Thai basil leaves (or mint or cilantro)
  • Jasmine or basmati rice (optional)
  • Lime wedges

In a medium bowl, toss cucumber and onions in a little rice wine vinegar and let marinade for 30 minutes before serving. Garnish with Thai basil. If serving rice, cook according to directions. Place skewers on platter with a bowl of peanut sauce. Garnish with lime wedges and more Thai basil.