Hi Nannette - Sate/satay (spelled both ways) is actually Indonesian in origin, but I understand is part of a popular elaborate meal in The Netherlands (the word means "rice table" but I can't recall the actual word!).

I especially love them made with pork, but they are also made with beef and chicken (I've even seen shrimp in cooking magazines!). I hope this recipe is close to the one you enjoyed in The Netherlands:

Satay
From Madhur Jaffrey's Far Eastern Cookery

1 lb. boneless chicken (thighs are ideal), OR pork (tenderloin, loin or shoulder), OR beef (sirloin or flank work well)
1 clove garlic
1" piece of fresh ginger
1/2 large shallot (or 3/4" cube of onion)
4 teaspoons soy sauce
1 TBL lime juice
1 tsp ground coriander seeds
1/2 tsp brown sugar
1/2 tsp cayenne pepper

Meat can be cut into either strips (3-inch-long, 1/2-inch wide, 1/4-inch thick slices) or into 1" cubes. Crush and finely mince garlic. Peel and grate ginger very finely. Peel and chop shallot very finely. Combine garlic, ginger, shallot, soy sauce, lime juice, coriander, sugar and cayenne pepper and mix well. Combine with meat and rub well. Cover and marinate overnight.

To cook, thread strips of meat on bamboo skewers that have been soaked in water for at least one hour. Prepare charcoal (or preheat broiler). Grill over very hot coals (or broil)-- for meat in strips, about 3 minutes each side for pork or beef, and 5 minutes each side for chicken (edges should be a bit crispy, but meat should not be overcooked and dried out) -- for cubes, cook a minute or two longer. Serve with peanut dipping sauce.

For peanut sauce (from Bon Appetit):
1 cup creamy peanut butter (do not use old-fashioned style or freshly ground)
one 14.5-ounce can chicken broth
1/4 cup fresh lime juice
3 tablespoons brown sugar
2 tablespoons plus 1 teaspoon soy sauce
2 tablespoons chopped peeled fresh ginger
1/2 teaspoon dried crushed red pepper
Lime peel julienne

Place peanut butter in heavy medium saucepan. Gradually mix in chicken broth. Add all remaining ingredients except lime peel. Stir over medium heat until smooth and thick, about 6 minutes. (Can be prepared 3 days ahead. Cover and refrigerate. Before serving, stir over medium heat until hot, thinning with water if necessary.) Pour sauce into bowl and garnish with lime peel. Makes about 3 cups.