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 Breasts, or Chicken Thighs, 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.