Though most of south-east Asia has its own take on a grilled meat kebab, satay is, according to the Oxford Companion to Food, particularly associated with the island of Java, where it first arrived with traders from the west. Its origins are probably Levantine, but this version is very much Indonesian, and infinitely nicer hot from the barbecue than chilled on the deli counter.
Prep 10 min
Marinate 30 min+
Cook 1 hr
Serves 4
