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Home Made Saté Ajam

Eric ten Hove - Home Made meat specialties

For 4 persons


For the marinade:

  • 2-3 cloves of garlic
  • 3 tbsp soy sauce asin
  • 2 tbsp peanut oil
  • juice of ½ lemon
  • 1 tbsp dark caster sugar
  • 1 tsp sambal
  • 1 tsp ginger powder
  • 1 tsp dried coriander leaf
  • ½ tsp ground cinnamon
  • pepper and salt


Step 1: Cut the chicken fillet into cubes of approximately 2.5 x 2.5 centimeters and put them in a bowl. Peel the garlic cloves for the marinade and chop finely. Mix all the ingredients for the marinade with pepper and salt to taste and mix well through the chicken fillet. Cover the bowl and leave to marinate in the fridge for at least 3 hours, but preferably an entire night.

Step 2: Prepare your barbecue for grilling immediately and heat to a temperature of 150-160 ° C; make sure that there is a small cold zone. Thread the marinated chicken fillet cubes on the skewers. Save the marinade to paint the saté later.

Step 3: Fold a rectangle from a piece of aluminum foil by folding it a few times into a narrow strip. This serves as a heat shield so that the uncovered part of your skewers will not be burned; take the size of the strip into account.

Step 4: Lay the strip of aluminum foil halfway between the hot and the cold zone. Place the satays on the grid so that the meat is well above the hot zone and the uncovered portion of the sticks above the foil. Close your barbecue and grill the saté for about 4 minutes.

Step 5: Brush the saté with the marinade, turn the sticks and also cover this side with the marinade. Close the lid of your barbecue and grill again for about 4 minutes until the saté is nicely browned and has a core temperature of 75°C.



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