Hey Reader,
I'm just back from Taiwan, and my suitcase is still half-unpacked on the bedroom floor as I write this. If you caught my last email about the chicken larb salad, you knew this trip was coming — and it did not disappoint. Night markets, way too much beef noodle soup, and a new appreciation for how much flavor a good marinade can carry.
I've got three new skewer recipes to share with you today — beef, tofu, and chicken, all built around bold marinades that do most of the work before anything even touches the grill.
Ginger Beef Skewers
Thin strips of top round steak marinated in tamari, rice wine vinegar, coconut sugar, and fresh ginger, then grilled just until caramelized on the outside and tender inside. Finished with green onions, cilantro, chili, and sesame seeds.
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Marinade Tip: Give it the full two hours if you can — the acid and salt need time to really work into the meat.
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Grilled Tofu Skewers with Peanut Sauce
Extra firm tofu and a mix of tomatoes, mushrooms, bell pepper, and zucchini soak up a satay-inspired marinade, then get grilled and served with a rich peanut sauce on the side. A great plant-based option that holds its own at any cookout.
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Marinade Tip: Press your tofu for a full 15–20 minutes before marinating — it makes a bigger difference than you'd think.
Chicken Satay Skewers with Peanut Marinade
Chicken thighs marinated in peanut butter, garlic, tamari, sesame oil, and ginger, then grilled until golden and charred at the edges. No separate dipping sauce needed — the peanut flavor is baked right into the marinade.
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Marinade Tip: If you can swing it, marinate this one overnight. The flavor goes even deeper.
Whether you make one, two, or all three for your next cookout, I think you're going to love how much flavor these bring for how little effort they take. And if peanut butter marinades are your thing, the tofu and chicken recipes make a great pair for a mixed-grill night.
Tried one of these? Hit reply and let me know how it turned out.
One more thing — I need your help deciding on something.
While I was in Taiwan, Marcus and I ate an embarrassing number of bowls of beef noodle soup even in scorching heat — and it's been living in my head ever since. I'm already testing a version in my own kitchen; this one's happening no matter what. What I haven't decided yet is how to bring it to you, and honestly, I'd love some kitchen allies to cook it alongside me. Vote below:
| How would you like to cook the Taiwanese Beef Noodle Soup? |
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Tap your answer in the poll above — I'll build out the recipe(s) based on who's actually planning to cook it with me.
Cheers,
P.S. What's your favorite Taiwanese street food? Hit reply and tell me — I'm already planning where to eat next time I'm back.
