Malaysian Satay Recipe

  • 2 cloves garlic, peeled
  • 1 large onion, quartered
  • 2 tablespoons ground cumin
  • 2 tablespoons ground coriander
  • 1 tablespoon sugar
  • 1 teaspoon ground turmeric
  • 1 stalk fresh lemon grass, trimmed and coarsely chopped
  • 2 tablespoons vegetable oil
  • 2 pounds lean boneless beef sirloin, trimmed of fat
  • Salt
  1. In a blender or food processor, combine garlic, onion, cumin, coriander, sugar, turmeric, lemon grass, and oil. Whirl until smooth; then transfer to a large bowl.
  2. Cut beef into 1-inch cubes; add to marinade and mix to coat well. Then thread beef on five 14-inch-long metal or bamboo skewers (if using bamboo, soak them first in warm water).
  3. Place skewers on a lightly oiled grill 4 to 6 inches above a solid bed of very hot coals (you can hold your hand at grill level for only 1 to 2 seconds) or over very high heat on a gas grill. Close lid on gas grill. Cook, turning as needed to brown evenly, until beef is done to your liking; cut to test (5 to 7 minutes for medium).
  4. Serve beef on or off skewers; season to taste with salt.