Satay with a Latin Twist

Ingredients

While the original Indonesian Satay is traditionally made with peanut sauce and served with rice cakes, this Latin American adaptation infuses the dish with a variety of Latin spices and flavors. The peanut sauce is replaced with a tangy chimichurri sauce, and the satay is served with a side of flavorful black beans and plantains. This fusion of ingredients creates a unique and exciting twist on the traditional Satay. We alse have the original recipe for Satay, so you can check it out.

• 1 lb (450g) chicken breast, cut into thin strips 1 lb (450g) chicken breast, cut into thin strips
• 1 lb (450g) beef sirloin, cut into thin strips 1 lb (450g) beef sirloin, cut into thin strips
• 1 lb (450g) pork tenderloin, cut into thin strips 1 lb (450g) pork tenderloin, cut into thin strips
• 1 cup (240ml) orange juice 1 cup (240ml) orange juice
• 1/4 cup (60ml) lime juice 1/4 cup (60ml) lime juice
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 tablespoon cumin 1 tablespoon cumin
• 1 tablespoon paprika 1 tablespoon paprika
• 1 tablespoon oregano 1 tablespoon oregano
• 1 teaspoon chili powder 1 teaspoon chili powder
• Salt and pepper, to taste Salt and pepper, to taste
• Wooden skewers, soaked in water Wooden skewers, soaked in water
• For the Chimichurri Sauce: For the Chimichurri Sauce:
• 1 cup (240ml) fresh parsley, finely chopped 1 cup (240ml) fresh parsley, finely chopped
• 1/4 cup (60ml) red wine vinegar 1/4 cup (60ml) red wine vinegar
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes 1/2 teaspoon red pepper flakes
• Salt and pepper, to taste Salt and pepper, to taste
• For the Black Beans: For the Black Beans:
• 1 can (15 oz) black beans, drained and rinsed 1 can (15 oz) black beans, drained and rinsed
• 1/2 cup (120ml) vegetable broth 1/2 cup (120ml) vegetable broth
• 1/4 cup (60ml) diced onion 1/4 cup (60ml) diced onion
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon cumin 1 teaspoon cumin
• Salt and pepper, to taste Salt and pepper, to taste
• For the Plantains: For the Plantains:
• 2 ripe plantains, peeled and sliced 2 ripe plantains, peeled and sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Salt, to taste Salt, to taste

Nutrition

• Calories: 450 kcal / 1884 KJ
• Fat: 20g (Saturated Fat: 5g)
• Carbohydrates: 25g (Sugars: 5g)
• Protein: 45g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the orange juice, lime juice, olive oil, minced garlic, cumin, paprika, oregano, chili powder, salt, and pepper. Mix well.
2. 2.
   Add the chicken, beef, and pork to the marinade. Toss to coat the meat evenly. Cover the bowl and refrigerate for at least 2 hours, or overnight for best results.
3. 3.
   In the meantime, prepare the chimichurri sauce by combining the chopped parsley, red wine vinegar, olive oil, minced garlic, dried oregano, red pepper flakes, salt, and pepper in a bowl. Mix well and set aside.
4. 4.
   To make the black beans, heat a tablespoon of olive oil in a saucepan over medium heat. Add the diced onion and minced garlic, and sauté until fragrant.
5. 5.
   Add the black beans, vegetable broth, cumin, salt, and pepper to the saucepan. Stir well and let it simmer for 10-15 minutes, until the beans are heated through and the flavors are well combined. Keep warm.
6. 6.
   Preheat the grill or grill pan over medium-high heat.
7. 7.
   Thread the marinated meat onto the soaked wooden skewers, alternating between chicken, beef, and pork.
8. 8.
   Grill the skewers for about 3-4 minutes per side, or until the meat is cooked through and slightly charred.
9. 9.
   While the meat is grilling, prepare the plantains. Heat vegetable oil in a skillet over medium heat. Add the sliced plantains and cook for 2-3 minutes per side, until golden brown. Sprinkle with salt and set aside.
10. 10.
    Once the skewers are cooked, remove them from the grill and let them rest for a few minutes.
11. 11.
    Serve the Latin Satay skewers with a drizzle of chimichurri sauce, alongside the black beans and plantains.

Treat your ingredients with care...

• Chicken, beef, and pork — Ensure the meat is cut into thin strips to ensure even cooking and easy skewering.
• Chimichurri sauce — Use fresh parsley for the best flavor. Adjust the amount of red pepper flakes according to your desired level of spiciness.
• Plantains — Choose ripe plantains with yellow skin for a sweeter taste. Slice them evenly to ensure even cooking.

Tips & Tricks

• Soak the wooden skewers in water for at least 30 minutes before grilling to prevent them from burning.
• Marinate the meat overnight for maximum flavor infusion.
• Serve the Latin Satay with a side of rice or tortillas for a complete Latin American meal.
• Experiment with different meats or seafood for variety.
• If you don't have a grill, you can also cook the skewers in a grill pan or broil them in the oven.

Serving advice

Serve the Latin Satay skewers on a platter, drizzled with chimichurri sauce. Garnish with fresh parsley and lime wedges for an extra pop of color and flavor. Accompany the skewers with a side of black beans and plantains.

Presentation advice

Arrange the skewers in a diagonal pattern on the platter, with the chimichurri sauce drizzled over the top. Place the black beans and plantains in separate bowls or small plates, and position them alongside the skewers. Sprinkle some chopped parsley over the beans for added visual appeal.