Beef Satay

Prep Time


Cook Time



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


  1. Whisk together the Dannon Oikos Plain Greek Nonfat Yogurt, lime juice, paprika, cumin, garlic powder, mustard, soy sauce and red pepper flakes.
  2. 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.
  3. 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.
  4. 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.
  5. Remove to a platter and garnish with some picked and torn cilantro leaves and a squeeze of lime. Serve and enjoy!