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.
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
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
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
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.