Satay - Beef and Chicken

Recipe Ingredients

1 lb	454g / 16oz	Beef - thinly sliced
1 lb	454g / 16oz	Chicken - sliced
3 tablespoons	45ml	Curry powder
1/2 teaspoon	2.5ml	Ground chilies
2		Garlic clove - minced
2		Onion - minced (large)
4 tablespoons	60ml	Lemon juice
1 tablespoon	15ml	Honey
1		Bamboo skewers
		Dipping Sauce
1 cup	198g / 7oz	Peanut butter
1 cup	237ml	Thick coconut milk/cream
1 tablespoon	15ml	Lemon juice
1/4 cup	59ml	Soy sauce
1 tablespoon	15ml	Worcestershire sauce
1/2 teaspoon	2.5ml	Chili sauce
1/4 teaspoon	1.3ml	Salt

Recipe Instructions

Every country or region has at least one dish that becomes symbolic. For SE Asia, symbolic foods would have to include satay. Popular in Malaysia, Singapore and Indonesia, it's a great treat when served hot from a charcoal grill. There are numerous ways of preparing this dish; the recipe below is only one of them.

Slice the meat into thin strips, no more than 1/4" thick and about 1/2" wide for both the beef & chicken.

Combine the curry powder, chilies, garlic, onions, salt, lemon juice, and honey in a large bowl. Add the meat strips and toss well to marinate for about fifteen minutes.

Thread meat strips onto bamboo skewers, 3 or 4 pieces per skewer. Arrange the finished skewers in a glass casserole; cover with the remaining marinade, and refrigerate while making the sauce.

Brown under a broiler or grill the meat skewers. Serve with a peanut butter sauce for dipping (see below).

Sauce: Blend all ingredients together well to make a smooth sauce. Keep refrigerated until needed, but warm before serving.

Source:
Red Lobster

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