Bosnian-style Satay

Ingredients

While the original Indonesian satay is typically made with chicken or beef, this Bosnian-style satay uses a combination of beef and lamb for a richer and more robust flavor. Additionally, the peanut sauce is given a Bosnian twist by incorporating local spices and herbs, adding a unique depth of flavor. We alse have the original recipe for Satay, so you can check it out.

• 500g (1.1 lb) beef, cut into thin strips 500g (1.1 lb) beef, cut into thin strips
• 500g (1.1 lb) lamb, cut into thin strips 500g (1.1 lb) lamb, cut into thin strips
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 tablespoons lemon juice 2 tablespoons lemon juice
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon paprika 1 tablespoon paprika
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper, to taste Salt and pepper, to taste
• For the peanut sauce: For the peanut sauce:
• 200g (7 oz) roasted peanuts 200g (7 oz) roasted peanuts
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon honey 1 teaspoon honey
• 250ml (1 cup) beef broth 250ml (1 cup) beef broth
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 28g (Saturated Fat: 6g)
• Carbohydrates: 8g (Sugars: 3g)
• Protein: 42g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the beef, lamb, chopped onion, minced garlic, olive oil, lemon juice, soy sauce, paprika, cumin, dried oregano, salt, and pepper. Mix well to ensure the meat is evenly coated. Cover and refrigerate for at least 2 hours, or overnight for best results.
2. 2.
   Meanwhile, prepare the peanut sauce. In a blender or food processor, blend the roasted peanuts until finely ground.
3. 3.
   In a saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
4. 4.
   Add the ground peanuts, paprika, cumin, dried oregano, honey, beef broth, salt, and pepper to the saucepan. Stir well to combine.
5. 5.
   Bring the sauce to a simmer and cook for 10-15 minutes, stirring occasionally, until it thickens slightly. Remove from heat and set aside.
6. 6.
   Preheat the grill or barbecue to medium-high heat.
7. 7.
   Thread the marinated beef and lamb onto skewers, alternating between the two meats.
8. 8.
   Grill the skewers for about 8-10 minutes, turning occasionally, until the meat is cooked to your desired level of doneness.
9. 9.
   Serve the Bosnian-style satay hot, accompanied by the peanut sauce.

Treat your ingredients with care...

• Beef and lamb — For tender and juicy meat, choose cuts that are well-marbled and not too lean. Slice the meat against the grain to ensure tenderness.
• Roasted peanuts — If you can't find roasted peanuts, you can roast raw peanuts in a preheated oven at 180°C (350°F) for about 10-15 minutes until golden brown.

Tips & Tricks

• Soak wooden skewers in water for 30 minutes before threading the meat to prevent them from burning on the grill.
• Baste the skewers with the peanut sauce during grilling for an extra layer of flavor.
• If you prefer a spicier peanut sauce, add a pinch of cayenne pepper or chili flakes.
• Serve the Bosnian-style satay with a side of grilled vegetables or a fresh salad for a complete meal.
• Leftover peanut sauce can be stored in an airtight container in the refrigerator for up to 5 days.

Serving advice

Serve the Bosnian-style satay on a platter, garnished with chopped fresh parsley or cilantro. Drizzle some of the peanut sauce over the skewers and serve the remaining sauce on the side for dipping.

Presentation advice

Arrange the skewers in a visually appealing manner on the platter. Consider using a mix of green and red bell peppers, cherry tomatoes, and red onions between the meat for added color and presentation.