Satay, a beloved dish of skewered and grilled meat, has a rich history that traces its origins to Southeast Asia, with its roots deeply embedded in the cultural tapestry of Indonesia. While it is most commonly associated with Indonesian cuisine, satay has spread far and wide across the region, becoming a culinary staple in countries like Malaysia, Singapore, Thailand, and the Philippines.

The exact origins of satay are not entirely clear, but it is believed to have been created during the Majapahit Empire (13th–16th centuries) in Java, Indonesia. Early versions of satay were likely influenced by Indian and Middle Eastern trade, as those regions had their own traditions of grilling meats on skewers. The introduction of Islamic culinary practices brought new spices and methods of cooking meat, particularly the use of skewers and grilling, which blended well with the indigenous cooking styles of the archipelago.