Optional: You can tenderize and add more Asian flavor to the satays by combining all the meats (before skewering) and 1 cup of Sisters' Fresh Lime Soy into a plastic bag and marinate for at least 4 hours or over night.
Serves 4
For Satay:
1 lb boneless skinless chicken breast, sliced into strips
½ lb flank steak, sliced against grain
16 Medium to large shrimp peeled and de-veined, 2 shrimp per skewer, bending shrimp so skewer passes through each shrimp twice.
(Optional for vegetarian version: 2 packages (8 oz each) tempeh or fried tofu)
1cup Sisters' Pantry Spicy Peanut Sauce (for brushing the satay)
1cup Sisters' Pantry Spicy Peanut Sauce (for dipping)
32 10-12-inch wooden skewers; Soak skewers in water for 1 hour before using to prevent from burning
¼ cup fresh cilantro, finely chopped
- Coat satays with a little vegetable oil before skewering.
- Heat grill to medium-high heat. Grill chicken 2 to 3 minutes each side or until chicken is not pink in the center. Grill beef 1 to 2 minute each side for medium rare. Grill Shrimp 1 to 2 minutes a side, depending on size; smaller shrimp will cook much quicker.
- Brush satays with peanut sauce during the last 1 minute of cooking.
- Remove satays from grill, sprinkle cilantro over grilled satays and serve with cucumber noodles and spicy peanut sauce.
For Cucumber Noodles:
1 large cucumber or English cucumber (better because less seeds-more veggie), peeled, halved lengthwise and seeded
1 carrots, peeled
¼ cup red onions, sliced thinly
¼ cup white vinegar
¼ cup water
¼ cup sugar
- With a mandolin or sharp vegetable peeler, cut the cucumber and carrots into thin ribbons that looks like noodles (or simply slice them into thin noodle-like strips).
- Bring vinegar, water and sugar to a boil in a sauce pan, then cool to room temperature.
- Toss cucumber, carrots and red onion in a bowl and add vinegar mixture. Serve with satays.
