Beef Satay

  • YIELDS 8 (2 skewer per serving)


  • 1lb. skirt or flank steak cut in to thin wide strips against the grain, 16 strip total
  • 1/2 cup Dannon Oikos Plain Greek Nonfat Yogurt
  • Juice of 1 lime (3 tablespoons)
  • 1 tablespoon smoked paprika
  • 1 tablespoon cumin
  • 1 teaspoon garlic powder
  • 2 teaspoons dijon mustard
  • 2 tablespoons soy sauce
  • 1/4 teaspoon red pepper flakes
  • Salt and pepper, to taste
  • 1 package wooden skewers, soaked in water
  • Cilantro, for garnish
  • Lime wedges, for garnish
Beef Satay


  • Whisk together the Dannon Oikos Plain Greek Nonfat Yogurt, lime juice, paprika, cumin, garlic powder, mustard, soy sauce and red pepper flakes.
  • Season the marinade with salt and pepper then add your skirt/flank steak. Pour everything in to a re-sealable bag and refrigerate for 3 hours or up to overnight.
  • Preheat your grill to medium high heat. Remove the steak from the refrigerator half an hour prior to cooking to take the chill off of it.
  • Remove the meat from the marinade and thread onto 18 skewers. Place the skewers on the grill for 2 minutes per side, until nicely charred.
  • Remove to a platter and garnish with some picked and torn cilantro leaves and a squeeze of lime. Serve and enjoy!