Name: Nilgai Satay (Thai Skewers)
Cuisine: American Wild Game
Ingredients: *For the Marinade:**; 2 lbs nilgai backstrap, cut into thin 3-inch strips; 1 can (14 oz) coconut milk; 3 tablespoons fish sauce; 2 tablespoons brown sugar; 2 tablespoons curry powder; 1 tablespoon turmeric powder; 1 tablespoon coriander powder; 1 teaspoon cumin powder; Bamboo skewers, soaked in water; *For the Peanut Sauce:**; 1 cup creamy peanut butter; ½ cup coconut milk; 3 tablespoons soy sauce; 2 tablespoons lime juice; 2 tablespoons brown sugar; 2 garlic cloves, minced; 1 tablespoon sriracha (adjust to taste); Water to thin; *For Serving:**; Cucumber-vinegar relish; Sticky rice

1Setup & Prepare

About This Recipe

Thai-style nilgai skewers in coconut-turmeric marinade with peanut sauce—smoky, aromatic street food.

Cultural Context

(135 words) Satay, the Southeast Asian skewered and grilled meat, represents street food that has conquered the world. Originating from Java, satay spread throughout Indonesia, Malaysia, Thailand, and beyond, with each region developing distinct marinades and peanut sauces. Thai satay features turmeric-coconut milk marinade and rich peanut-chili sauce. Nilgai creates exceptional satay—the tender meat absorbs aromatic marinade while grilling produces smoky char. This preparation represents nilgai's global versatility—an Indian antelope in Thai preparation cooked in Texas. The dish has gained popularity at fusion restaurants and adventurous home cookouts. Nilgai satay proves exotic game can embrace diverse ethnic preparations beyond its origin cuisine. The combination of charred meat, creamy peanut sauce, and fresh cucumber relish demonstrates wild game's place in global culinary conversation.

3Cooking Instructions

Whisk together all marinade ingredients. Add nilgai strips and turn to coat. Marinate for minimum 2 hours or overnight.
Thread marinated nilgai strips onto soaked bamboo skewers, weaving meat back and forth.
For peanut sauce: whisk together all sauce ingredients, adding water to achieve pourable consistency. Set aside.
Preheat grill to high heat. Oil grates thoroughly.
Grill skewers for 2-3 minutes per side until charred on edges and cooked to medium (145°F).
Serve hot with peanut sauce for dipping, cucumber relish, and sticky rice.

4Chef's Notes & Pairings

Chef's Notes

Thin strips cook quickly—watch carefully to prevent overcooking.
Coconut milk in marinade helps tenderize while adding flavor.
Peanut sauce should be thick but pourable—adjust with water.
Soaking bamboo skewers prevents burning on grill.
These make excellent party appetizers.

Wine Pairing

Thai Beer or Riesling – Cold Singha beer is traditional, or off-dry Riesling complements peanut sauce.

Nutrition Facts

(per serving, 3 skewers) Calories: 445 | Protein: 42g | Fat: 26g | Carbohydrates: 16g | Iron: 5.6mg

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