Satay is a food that is pierced with skewers. Specifically, satay is made of pieces of meat pierced with coconut/bamboo skewer and grilled using charcoal fire.

Satay was created by javanese merchants who sell grilled meat by the road side in the 19th century. Satay can be eaten easily by the roadsides because it is pierced with coconut skewer. Satay sauce is prepared from finely crushed peanuts, mixed and cooked with various herbs. The nice aroma is very important. Also available, satay served with red onions and cucumber, besides ketupat or rice cake.

In Malaysia, satay is commonly associated with Satay Kajang. Satay Kajang is also available in Bayan Baru, Penang. Similarly, in Ipoh, Muar and Johor Bahru.

Satay is not a menu in the Malay cuisine only. Satay is also popular in the other South East Asian countries. Satay is also available in the South American continent, namely Guyana , but bigger in size.

In Malaysia satay is believed to have been introduced by Haji Tasmin bin Sakiban in Kajang town centre around 1900. He sold from house to house and along the way, where he will stop when called. So his business was a itinerant business/stall or kandar (balancing a pole on the shoulder) hawker. This refers to the two containers shouldered by a hawker. The image of a satay hawker shouldering his goods can be seen in the Pontianak Gua Musang film.

A nephew of Haji Tasmin has commercialised satay Kajang. If it was once eaten by the roadsides and at small stalls, now satay is being sold in a more luxurious and standard buildings. The serving style, location, drinks and satay menu have also changed according to the change of time.

The Malaysia Airlines and Singapore Airlines put satay in the appetiser menu for their respective First class and Business class passengers.