sate

Satay, also spelled sate in some languages, is a Southeast Asian dish consisting of small pieces of meat grilled on skewers. It is widely associated with Indonesia, particularly Java and Madura, but it is also common in Malaysia, Singapore, and Thailand, and has many regional variants. The dish often uses chicken, beef, lamb, goat, pork, or seafood; vegetable satay exists in some areas.

The meat is commonly marinated in a spice paste that may include coriander, cumin, turmeric, garlic, shallots, lemongrass, chilies, and coconut milk, then skewered and grilled over charcoal. The marinade and accompaniments vary by region, with some versions using soy sauce, palm sugar, or lime juice.

Satay is typically served with a rich peanut sauce made from ground roasted peanuts, chilies, tamarind, coconut milk, and palm sugar. Variations may omit peanut or use a curry-style sauce, such as Padang satay. It is often accompanied by rice cakes such as ketupat or lontong and fresh onions, cucumber, and sometimes lime.

Regional varieties include Satay Madura, known for its thick peanut sauce; Satay Padang, served with a spicy curry-like sauce; Satay Lilit from Bali, made from minced meat wrapped around lemongrass; and Satay Maranggi from West Java, which uses a sweet soy glaze. In modern cuisine, satay is a popular street-food item and is widely available in restaurants around the world.