Satay is the Thai appetizer of grilled meat skewers served with peanut dipping sauce.
Satay consists of small pieces of seasoned meat threaded onto sticks and grilled, traditionally over charcoal. Chicken is especially common in Thai restaurants, although beef, pork, goat, seafood, and vegetarian versions exist. Thai marinades often include turmeric, coriander, garlic, lemongrass, and coconut milk, giving the meat a fragrant flavor and sometimes a golden color.
The dish is found across Southeast Asia, with particularly strong associations with Indonesia, Malaysia, Singapore, and Thailand. Peanut sauce is the familiar accompaniment, but satay is not defined by peanut sauce alone; some regional versions use other sauces or condiments. Thai servings may also include cucumber relish, onions, or toasted bread.
A common mix-up is treating satay as exclusively Thai. Its wider Southeast Asian history makes national ownership difficult to reduce to one country, but “satay” is the standard name for the skewered grilled meat described in this question. In Thai cuisine, it is commonly served as a snack or starter.