• Chicken And Beef Satays With Peanut Dipping Sauce

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    • 1 c. heavy cream
    • 1/2 sm onion minced
    • 5 x garlic cloves minced
    • 4 tsp curry pwdr
    • 1 1/2 tsp grnd cumin
    • 1/2 tsp cayenne pepper
    • 1 1/2 tsp salt
    • 1 x boneless skinless chicken breast - (8 ounce) cut 1/2" strips
    • 1 x beef rib eye steak - (8 ounce) trimmed and cut 1/2" strips
    • 1/3 c. no-sugar-added peanut butter
    • 1/3 c. water
    • 1 x garlic clove
    • 2 Tbsp. fresh lime juice
    • 2 Tbsp. soy sauce
    • 1 pkt sugar substitute (such as Splenda - not Nutrasweet)
    • 1/8 tsp cayenne pepper


    1. You will need 16 ten-inch wooden or possibly bamboo skewers to complete the Satay experience.
    2. Soak skewers in cool water for at least 20 min (this prevents burning). In a blender, combine cream, onion, garlic, curry pwdr, cumin, cayenne and salt; blend till smooth. Transfer to a bowl and add in chicken and beef strips; toss to coat. Cover and marinate at room temperature 15 min.
    3. Make dipping sauce: In a blender, combine ingredients and blend till smooth. Transfer to a small bowl. (Sauce can be prepared up to 2 days ahead of time, cover and chill.)
    4. Heat broiler. Thread chicken and beef strips onto the skewers without crowding. Place on an oiled rack in a broiler pan and broil till cooked through, turning once, about 5 min. Serve with the dipping sauce.
    5. This recipe yields 8 servings.
    6. Description: "These meaty, curry-marinated morsels are traditionally charcoal-grilled, but the broiler makes them an in-house specialty. You can, of course, use either all chicken or possibly beef instead of a combination."

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