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Grilled Satays: Large Recipe

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When skewered onto small bamboo skewers, beef or chicken kabobs are great appetizers, welcome at any outdoor party. They can be served at room temperature.

Cooking Method:
Grilling Grilling
Servings :
40 - 50
  • Ingredients
  • Buy ingredients available from Lobel's
  • 20 lbs. Tenderloin Steaks, for beef satays
    20 lbs. Chicken Legs, boneless, skinless; for chicken satays

    Chile Dipping Sauce

    16 cloves garlic, peeled
    2 cups Asian fish sauce
    1/2 cup water
    1/4 cup rice wine vinegar
    2 tbsp. dried red pepper flakes

    Marinade

    1/4 cup fresh ginger, chopped
    1/4 cup scallions, chopped
    1/4 cup garlic, peeled and coarsely chopped
    1 cup rice wine vinegar
    1 cup fresh lime juice
    1 cup toasted sesame oil
    1 cup light soy sauce
    Asian chili paste, to taste (depends on type used, but the goal should be to reach a moderate level of heat)

    Peanut Dipping Sauce

    1/4 cup fresh ginger
    12 scallions
    2 cups rice wine vinegar
    1 1/3 cups creamy peanut butter
    1/2 cup light soy sauce
    1/2 cup lime juice
    1/4 cup light brown sugar
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Directions

    Prepare marinade: In a blender or food processor, chop fine or puree the ginger, scallions, and garlic. Add all remaining marinade ingredients and blend until smooth. Yields about 4 3/4 cups.
    If using beef, bring beef to room temperature. Cut into 1/4-inch to 1/3-inch slices. If using chicken, cut refrigerated breasts or thighs diagonally into 1-inch strips.
    Place beef or chicken in marinade and refrigerate for at least 1 to 2 hours.
    Prepare one or both dipping sauces: For chile dipping sauce. In a blender or food processor, chop fine or puree the garlic. Combine all remaining chile dipping sauce ingredients and blend until smooth. Yields about 4 1/2 cups. For peanut dipping sauce: In a blender or food processor, chop fine or puree ginger and scallions. Add all remaining peanut dipping sauce ingredients and blend until smooth. Yields about 4 1/2 cups.
    Prepare charcoal or gas grill. Grill over high heat for 1 1/2 to 2 minutes on each side.
    Serve with one or both dipping sauces.

Tips:

Lobel's Signature London Broil is also an excellent cut for making beef statys.