Satay is a Southeast Asian dish of small pieces of marinated meat threaded onto skewers, grilled over charcoal or wood fire, and served with a dipping sauce, most often a peanut sauce. It is widely credited to Indonesia and is now a staple across Malaysia, Singapore, and Thailand, with each country developing its own marinades and sauces, such as Indonesia's turmeric-based Madura style or spicy Padang-style beef.
The word's exact origin is unclear; one theory traces "satay" to a Malay word possibly derived from Tamil, and the dish itself may reflect older Middle Eastern kebab traditions adapted to local ingredients like garlic, shallots, turmeric, coriander, and coconut milk. Satay is eaten as a snack, appetizer, or main course, and is common at celebrations and street-food stalls throughout the region.