Most satays are thin slices of meat threaded through a bamboo skewer and grilled; they are almost inevitably dry. But this Malaysian version is made like kebabs, with bigger chunks of meat, which remain juicy and tender. Since they can be assembled ahead of time, they make a convenient starter, especially if you’re going to be grilling anyway. More on tamarind on page 587 and on nam pla on page 500.

　　

Ingredients

makes 4 servings

　　3 garlic cloves, peeled

　　3 shallots, peeled

　　One 1-inch piece fresh ginger, peeled and roughly chopped

　　1 teaspoon ground coriander

　　1 teaspoon ground turmeric

　　1/2 teaspoon salt, or to taste

　　1 tablespoon palm or brown sugar

　　1 teaspoon tamarind pulp, dissolved in 2 tablespoons hot water, 2 tablespoons Tamarind Paste (page 585), dissolved in 1/4 cup hot water and strained, or 1 tablespoon Worcestershire sauce mixed with 1 tablespoon fresh lime juice

　　2 tablespoons nam pla

　　1 pound boneless, skinless chicken breast, boneless beef sirloin, or boneless pork shoulder or loin, cut into 1-inch cubes

　　Fresh cilantro leaves for garnish

　　Peanut Sauce (page 586) or lime wedges

　　

Step 1

If you’re using wood (versus metal) skewers, soak them in water to cover. Place the first 9 ingredients in a food processor and process until completely smooth (you can add a tablespoon or two of water if the mixture is too thick to process), stopping the machine and stirring the mixture down occasionally if necessary. Combine with the meat in a large bowl and let it sit while you start a charcoal or wood fire or preheat a gas grill or broiler. (You can also cover the meat and refrigerate it for up to a day.)

　　

Step 2

Thread the meat onto the skewers, leaving 3 inches at the end and slight gaps between the chunks. Grill or broil for 3 to 4 minutes on each side, or until lightly browned all over. Garnish with cilantro and serve immediately with Thai Peanut Sauce or lime wedges.

　　The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.