Triple Satay

Olha's Note:

Wonderful flavor. Melt in your mouth tender.

• Total Time: 25 mins
• Prep Time: 15 mins
• Cook Time: 10 mins

Ingredients:

Yield: 18 satay

• 1/2 lb boneless skinless chicken breast, cut into 3/4 inch cubes (about 2)
• 1/2 lb beef tenderloin, cut into 3/4 inch cubes
• 1/2 lb pork tenderloin, cut into 3/4 inch cubes
• 1/2 cup soy sauce
• 2 tablespoons cooking oil
• 1/4 cup white vinegar
• 1/4 cup granulated sugar
• 1/2 teaspoon ground ginger
• 1/2 teaspoon garlic powder
• 1/2 teaspoon chili powder

SATAY SAUCE

• 1/2 cup smooth peanut butter
• 1 tablespoon soy sauce
• 2 tablespoons chili sauce
• 1/4 teaspoon dried crushed red pepper flakes
• 1 tablespoon fine coconut
• 2 tablespoons brown sugar, packed
• 1/4 teaspoon onion powder
• 1/2 cup skim evaporated milk

Directions:

1. Put chicken, beef and pork cubes into medium bowl with tight fitting lid, or into 3 separate bowls if desired.
2. Mix remaining 7 ingredients in small bowl. Pour over cubes. Cover. Shake or turn to coat Chill for several hours or overnight. Soak eighteen 4 inch wooden skewer. Thread 1 cube of each meat onto each skewer. Lay on ungreased broiler tray. Broil about 4 inches from heat for about 5 minutes, turning at half time, until cooked.
3. SATAY SAUCE: Mix all 8 ingredients in medium saucepan. Heat and stir until boiling. Simmer for 5 minutes, stirring constantly. Makes 1 cup sauce. Serve in small bowl with kabobs. Makes 18.
4. Company’s Coming Starters.

Reviews

[Cilantro in Canada]

This is a great dish. The only thing I did different was to microwave the marinade for a minute to make the sure the sugar was incorporated before adding it to the meat. I also used sweet Thai chili sauce. There was lots of marinade left over so I think it could easily handle more meat, so if you needed to make more meat, I would not necessarily double it. I would make a single batch and then see if you needed more marinade. The satay sauce was easy to make too and it tasted very good on rice and I even added to my salad. I used a light cream in place of the evaporated milk. Overall, this was an easy dish that had tons of flavour and cooked very quickly. I would definitely make this again. Thanks for the recipe.