Dutch-Style Satay


Dutch-Style Satay

Indonesian-Inspired Satay with a Dutch Twist

In Dutch cuisine, the influence of Indonesian flavors is undeniable. This Dutch-style satay recipe combines the traditional Indonesian dish with a touch of Dutch flair. The succulent marinated meat skewers, paired with a rich peanut sauce, create a delightful fusion of flavors that will transport you to the streets of Amsterdam.

Jan Dec

20 minutes (plus marinating time)

8-10 minutes

30 minutes (plus marinating time)

4 servings


Gluten-free, Dairy-free, Nut-free (if peanut sauce is omitted), Low-carb, High-protein

Peanuts, Soy

Vegetarian, Vegan, Kosher, Halal, Paleo


While the original Indonesian satay is typically made with chicken or beef, the Dutch-style satay often incorporates pork or veal. Additionally, the Dutch version tends to have a milder spice level compared to its Indonesian counterpart. The peanut sauce in the Dutch-style satay is also slightly sweeter and creamier, reflecting the Dutch preference for rich and indulgent flavors. We alse have the original recipe for Satay, so you can check it out.


  • Calories: 350 kcal / 1465 KJ
  • Fat: 22g (Saturated Fat: 6g)
  • Carbohydrates: 10g (Sugar: 4g)
  • Protein: 30g
  • Fiber: 2g
  • Salt: 1g


  1. 1.
    In a bowl, combine the vegetable oil, minced garlic, ground coriander, ground cumin, turmeric, soy sauce, brown sugar, lime juice, salt, and pepper. Mix well to create a marinade.
  2. 2.
    Add the sliced pork or veal to the marinade, ensuring each piece is coated. Cover the bowl and refrigerate for at least 2 hours, or overnight for best results.
  3. 3.
    Meanwhile, prepare the peanut sauce. In a saucepan, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
  4. 4.
    Stir in the sambal oelek, brown sugar, coconut milk, soy sauce, lime juice, and salt. Cook the sauce for 5-7 minutes, stirring occasionally, until it thickens slightly.
  5. 5.
    Remove the sauce from heat and let it cool. Once cooled, stir in the finely ground peanuts until well combined. Set aside.
  6. 6.
    Preheat the grill or barbecue to medium-high heat.
  7. 7.
    Thread the marinated pork or veal onto the soaked skewers, shaking off any excess marinade.
  8. 8.
    Grill the skewers for 3-4 minutes on each side, or until cooked through and slightly charred.
  9. 9.
    Serve the Dutch-style satay hot, garnished with chopped cilantro and accompanied by the peanut sauce. Squeeze fresh lime juice over the skewers for an extra burst of flavor.

Treat your ingredients with care...

  • Pork or veal — Choose lean cuts of meat for a healthier option. If using pork, opt for tenderloin or loin cuts.
  • Coconut milk — Use full-fat coconut milk for a creamier and richer peanut sauce.

Tips & Tricks

  • Soaking the skewers in water prevents them from burning during grilling.
  • For a spicier peanut sauce, increase the amount of sambal oelek or add a dash of hot sauce.
  • If you prefer a smoother peanut sauce, you can blend the roasted peanuts before adding them to the sauce.

Serving advice

Serve the Dutch-style satay as a main course alongside steamed rice or with a side of Dutch fries. It pairs well with a fresh cucumber salad or pickled vegetables for a refreshing contrast.

Presentation advice

Arrange the grilled satay skewers on a platter, garnished with chopped cilantro. Place a small bowl of peanut sauce in the center for dipping. Serve with lime wedges on the side for squeezing over the skewers.