Malaysian beef sate kebab
(± 30 pcs)
1 grated onion
1/2 teaspoon lemon grater
1 teaspoon turmeric
1 teaspoon cumin powder
1 teaspoon fennel powder
1 tablespoon dark brown sugar
1 tablespoon sweet soy sauce
± 30 skewers
If shown, hover = photo = conversion
© Janneke's Recipe pages - oriental recipes, barbecue/spit-roasting
Preparation in advance:
Cut the meat in long, thin strips.
Mix meat and all other ingredients in a bowl.
Thread the meat zigzag to skewers and put on a plate, cover with the marinate.
Place the kebabs, covered, for at least 2 hours in the fridge (better 1 night) and turn now and then.
How to prepare:
Broil or roast the kebabs or grill on the barbecue for some minutes.
Turn the satay kebabs regular and sprinkle with the marinate.
Serve (as a meal) with rice and garnish with slices cucumber and onion rings.
(You can use chicken breast instead of beefsteak)
First published: April 12, 2003, Netherlands
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