This satay is one of traditional dishes in West Java province. Usually, other satays use peanut sauce. Since the meat is marinated for at least an hour (overnight, in my case), this kind of satay is already savory. Usually we eat this with sambal and acar tomat (pickled tomatoes) and steamed rice. I like to use mini skewers for this one, but of course you can use regular-sized skewers. You can grill this satay but you can also cook sate maranggi in a pan. This is my version of sate maranggi.