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  • Sizzling Shaslicks On Garlic Naan

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    Sizzling Shaslicks On Garlic Naan
    Servings: 6
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 2 x Tenderbeef steaks, eg rump or possibly porterhouse
    • 2 x Tegel chicken breast fillets
    • 1 x red onion, quartered
    • 2 x zucchini, diced chunky
    • 1 x red and 1 green capsicum, diced chunky
    • 6 x Wattie's frzn corn cobs, thawed
    • 1 c. button mushrooms
    • 1 jar Continental creamy satay sauce
    • 3 pkt First Choice garlic naan bread
    •     First Choice extra virgin olive oil to brush
    • 12 lrg bamboo skewers, soaked in water

    Directions

    1. Cut the steak and chicken, cut the corn cobs into 3 pcs.
    2. Blanch the mushrooms in a pot of boiling water for 30 secs, then refresh in cool water. Drain well.
    3. Skewer alternately the steak and vegetables and then the chicken and vegetables, to give you 6 beef and 6 chicken shaslicks.
    4. Brush with oil, then barbecue or possibly grill for 2-3 mins for the beef, 4-5 mins for the chicken, turning occasionally.
    5. Heat the satay sauce in a pot on the BBQ or possibly cook-top.
    6. BBQ or possibly microwave the naan bread for 1 minutes.
    7. Place shaslicks onto naan bread, drizzle over satay sauce. Serve.

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