Dinner · Aruban

Aruban Beef Satay Skewers

Maya Chen

Recipe by Maya Chen

Weeknight & global cooking · September 15, 2026

These tender beef skewers get their big flavor from a quick soy, lemon, and garlic marinade that comes together right in the blender. A short soak (just a few hours, not overnight) keeps the meat juicy and packed with taste, and a roll in seasoned oil before grilling means every bite stays moist. Fire up the grill or the broiler and you have a crowd-pleaser ready fast.

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Aruban Beef Satay Skewers

Why you'll love this

  • The blender marinade takes five minutes and delivers huge flavor.
  • Perfect party food that feeds a big group.
  • Works on the grill or under the broiler year round.
  • That seasoned oil trick keeps every skewer juicy.

EveryDayMeal recipe

Aruban Beef Satay Skewers

Prep
25m
Cook
10m
Total
215m
Serves
10
Level
Medium

Ingredients

  • 1 large onion, coarsely chopped
  • 2 cloves garlic
  • from 2 lemons (about 1/3 cup) fresh lemon juice
  • 2 tablespoons granulated sugar
  • 1 cup soy sauce
  • 1 teaspoon salt
  • 1 teaspoon ground coriander
  • 1 cup oil (for marinade)
  • 4 to 5 pounds beef tenderloin, cut into 1-inch cubes
  • 1 cup oil (for seasoned oil)
  • 2 tablespoons soy sauce (for seasoned oil)

Equipment

  • Blender
  • About 36 skewers
  • Large mixing bowl or zip-top bag
  • Shallow dish
  • Grill or broiler

Instructions

  1. Add the onion, garlic, lemon juice, sugar, 1 cup soy sauce, salt, ground coriander, and 1 cup oil to a blender. Blend until completely smooth so the seasonings coat the meat evenly.
  2. Place the cubed beef in a large bowl or zip-top bag and pour the marinade over it. Toss so every piece is coated, then cover and refrigerate for just 2 to 3 hours. Do not marinate overnight, or the acid will start to break down the meat and make it mushy.
  3. While the meat marinates, whisk together 1 cup oil and 2 tablespoons soy sauce in a shallow dish to make the seasoned oil. This coating keeps the skewers from drying out over high heat.
  4. Thread the beef cubes onto skewers, leaving a little space between pieces so they cook evenly and get a nice char. You will fill about 36 skewers.
  5. Just before cooking, roll each skewer in the seasoned oil so the surface is lightly coated.
  6. Grill over medium-high heat (or broil close to the element), turning every couple of minutes, until the beef is browned on the outside and cooked to your liking, about 8 to 10 minutes total for medium. Serve hot.

Tips from the kitchen

  • Soak wooden skewers in water for 30 minutes before threading so they do not scorch on the grill.
  • Stick to a 2 to 3 hour marinade. The lemon juice tenderizes fast, and any longer turns the beef soft and stringy.
  • Pat the cubes lightly before threading so they sear instead of steam, giving you better browning.

Estimated nutrition per serving: 380 cal · 34g protein · 5g carbs · 25g fat

Make it your own

  • Swap the beef for pork tenderloin and use 1 teaspoon ground ginger in place of the coriander.
  • Use boneless chicken thighs, cubed, for a lighter version (keep the coriander).
  • Add a pinch of red pepper flakes to the marinade for a little heat.

Storing & make-ahead

Store cooked skewers in an airtight container in the fridge for up to 3 days. Reheat gently in a 350 degree F oven or a hot skillet until warmed through. You can cube the meat and mix the marinade a few hours ahead, but do not let the beef sit in the marinade longer than 3 hours.

Good to know

Why can't I marinate overnight?
The lemon juice is acidic and quickly tenderizes the beef. Left too long, it breaks down the meat and turns it mushy, so a few hours is ideal.
Can I make these in the oven?
Yes. Broil the skewers a few inches from the element, turning every couple of minutes, until browned and cooked through.
What cut of beef works best?
Tenderloin is classic and stays very tender, but sirloin also works well and costs less.
What should I serve with satay?
Steamed rice, a peanut dipping sauce, and a crunchy cucumber salad round it out nicely.

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