There's nothing new about skewering meat and grilling it, a set of firedogs used for holding skewers, unearthed in Santorini, dates back over 3700 years, and it's likely that our ancestors started roasting meat nearly 2 million years ago. In his book Cooked, Michael Pollan even posits that the act of cooking food ushered in the age of modern humans with bigger brains and smaller guts because cooked food can be chewed and digested faster allowing us to spend less time eating and more time thinking. For me, Satay (sometimes spelled Saté) could quite possibly be the apogee of this...