Dinner · Aruban
Aruban Beef Satay Skewers
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.
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
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
- 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.
- 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.
- 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.
- 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.
- Just before cooking, roll each skewer in the seasoned oil so the surface is lightly coated.
- 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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