Grilled Beef and Kabocha Squash Satay

A wonderful Thai inspired dish that is sure to impress your guests



Adjust Servings

Recipe CategoriesAsian Beef


4Tablespoonfish sauce
1⁄2Cuplime juice
2stalklemongrass, smashed
2Sliceginger, thinly sliced
2Clovegarlic, smashed
1⁄4CupBrown Sugar
2Poundtender, lean beef, cut into 1/2" thick strips
1EachJapanese egglant
1⁄2Bunchasparagus, cut to fit on skewer
1⁄2Cupgreen onions, cut to fit on skewer
1EachKabocha squash, peeled and cubed
1Eachbell pepper
2Cupcoconut milk
1⁄2Cupcreamy peanut butter
1⁄4Cupsoy sauce
1Tablespoonrice vinegar
2leafKaffir lime leaves
1⁄4CupThai basil, julienned
1⁄4Cupred curry paste
2Tablespoonfish sauce


For Marinade

  1. Combine 4 tablespoons fish sauce, 1/2 cup lime juice, 2 stalks lemongrass, 2 thin slices of ginger, 2 cloves of garlic, 4 basil leaves, a pinch of cilantro, and 1/4 cup of brown sugar in a bowl.
  2. Allow sugar to dissolve before marinating.

For Beef and Kabocha Squash Satay

  1. Marinate beef and vegetables for 20 minutes before you skewer.
  2. Alternate beef with vegetables so that the skewers are ¾ full and colorful.
  3. Grill for 5-6 minutes per side on low heat.
  4. Keep exposed skewers away from direct heat, so they do not burn.
  5. Beef should be cooked to desired doneness.
  6. Serve hot and with fresh mint, basil and cilantro as a garnish.

Thai Peanut Curry Sauce

  1. Combine all ingredients in a non-reactive (i.e. stainless steel or Teflon, do not use aluminum) saucepan.
  2. Bring to a simmer and cook slowly until sauce starts to thicken.
  3. Do not bring sauce to a boil.
  4. Simmer for about 1 hour.
  5. Let cool and discard lime leaves before serving.


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