Chicken, Shrimp and Beef Sates With Peanut Sauce |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Not sure where I found this recipe, but sounds like a fun one to do several sates at once. Ingredients:
1 cup teriyaki sauce |
4 garlic cloves, minced |
3 tablespoons fresh lime juice |
2 1/2 tablespoons minced fresh ginger |
2 tablespoons brown sugar |
24 medium uncooked shrimp, peeled, deveined |
1 1/4 lbs boneless skinless chicken breasts, cut into 1/2-inch-wide strips |
1 1/4 lbs skirt steaks, cut into 3x1/2-inch strips or 1 1/4 lbs filet mignon, cut into 3 x 1/2 x 1/4-inch strips |
36 bamboo skewers, soaked in water 30 minutes (about) |
banana leaves (optional) or ornamental kale (optional) |
lime slice |
1 cup creamy peanut butter (do not use old-fashioned style or freshly ground) |
1 (14 1/2 ounce) can chicken broth |
1/4 cup fresh lime juice |
3 tablespoons brown sugar |
2 tablespoons soy sauce |
1 teaspoon soy sauce |
2 tablespoons chopped peeled fresh ginger |
1/2 teaspoon dry crushed red pepper |
lime peel, julienne |
hibiscus fresh edible flowers (optional) or gardenia fresh edible flower (optional) |
Directions:
1. For sate:
2. Combine first 5 ingredients in large glass baking dish.
3. Stir until sugar dissolves.
4. Add shrimp, chicken and beef; stir to coat.
5. Cover; chill 30 minutes to 1 hour.
6. Remove shrimp, chicken and beef from marinade.
7. Thread on separate skewers, using about 3 shrimp per skewer and 2 beef or chicken pieces per skewer.
8. Place on platter. (Can be prepared 2 hours ahead. Cover and chill.).
9. Prepare barbecue (medium-high heat) or preheat broiler.
10. Grill skewered meats until cooked through, about 3 minutes per side.
11. Line large platter with banana leaves.
12. Place sauce in bowl in center of platter.
13. Surround with skewers.
14. Garnish with lime and flowers, if desired, and serve.
15. For peanut sauce:
16. Place peanut butter in heavy medium saucepan.
17. Gradually mix in chicken broth.
18. Add all remaining ingredients except lime peel.
19. Stir over medium heat until smooth and thick, about 6 minutes. (Can be prepared 3 days ahead.
20. Cover and refrigerate.
21. Before serving, stir over medium heat until hot, thinning with water if necessary.)
22. Pour sauce into bowl and garnish with lime peel.
23. Makes about 3 cups.
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