Satay
Yield
2 servingsPrep
20 minCook
30 minReady
2 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
chicken breasts
|
|
| 1 | pound |
shrimp
|
|
| 1 | pound |
beef
strips |
|
| 3 | cloves |
garlic
minced |
|
| 2 | teaspoons |
coriander seeds
toasted |
|
| 2 | teaspoons |
cumin seeds
toasted |
|
| 2 | tablespoons |
brown sugar
|
|
| 2 | tablespoons |
fish sauce
|
|
| 2 | tablespoons |
peanut oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
chicken breasts
|
|
| 453.6 | g |
shrimp
|
|
| 453.6 | g |
beef
strips |
|
| 3 | cloves |
garlic
minced |
|
| 1E+1 | ml |
coriander seeds
toasted |
|
| 1E+1 | ml |
cumin seeds
toasted |
|
| 3E+1 | ml |
brown sugar
|
|
| 3E+1 | ml |
fish sauce
|
|
| 3E+1 | ml |
peanut oil
|
|
Directions
Holding your knife parallel to the chicken breast, cut off wide thin slices.
Cut these slices approximately 2x¾ inch strips and thread them on the skewers, leaving a handle of about 4 inches.
Mix the marinade ingredients together.
Arrange the skewers in a shallow dish, handles overlapping, and pour the marinade over the meat.
Allow to stand 30 to 60 minutes, turning from time to time.
To grill the chicken, simply cook about 1 minute on each side-do not overcook- and serve with peanut sauce.
