Beef and pork satay sticks

Skewers of succulent marinated pork or beef with lashings of peanut sauce make tempting Thai style finger food from James Martin
By James Martin
Beef and pork satay sticks
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 30 minutes plus overnight marinating
  • Effort: easy



  • 450 g pork, or beef fillets

For the marinade

  • 6 tbsp soy sauce
  • 6 tbsp teriyaki sauce
  • 1 clove garlic, crushed
  • 1 cm finely chopped ginger
  • 1 tsp chopped coriander

For the peanut sauce

  • 225 g crunchy peanut butter
  • 3 cloves garlic, crushed
  • 15 g fresh coriander leaves
  • 50 ml soy sauce
  • 2 tbsp sake, Japanese
  • 0.5 tsp chilli oil
  • 120 ml coconut milk


1. Cut the pork or beef into 1cm dice. Push the cubes onto the soaked bamboo skewers, only covering half of the skewer with meat.

2. Mix together all the marinade ingredients. Place the kebabs in a shallow dish and pour over the marinade. Cover the dish with cling film and leave to marinate overnight if possible.

3. To make the sauce, blend the peanut butter with the garlic and coriander in a food processor or liquidizer.

4. In a separate jug, mix the soy sauce, sake, chilli oil and coconut milk. With the blender running, pour the mixture slowly into the blender until the sauce is thick, but not set like peanut butter. If the sauce is too thick, loosen it with a tablespoon or so of water.

5. Brush the marinated kebabs with olive oil and grill or barbecue for 6-8 minutes, until cooked through.

6. Serve with the peanut sauce for dipping.

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