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.
1 1/2 lbs. Chicken Breasts, or Chicken Thighs, boneless, skinless, for chicken satays
Chile Dipping Sauce
1 clove garlic, peeled
3 tbsp. Asian fish sauce
1 tbsp. water
1 tsp. rice wine vinegar
1 tsp. dried red pepper flakes
1 tsp. fresh ginger, chopped
1 tsp. scallions, chopped
1 tsp. garlic, peeled and coarsely chopped
4 tsp. rice wine vinegar
4 tsp. fresh lime juice
4 tsp. toasted sesame oil
4 tsp. 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 tsp. fresh ginger
3 tbsp. rice wine vinegar
2 tbsp. creamy peanut butter
1 tbsp. light soy sauce
1 tbsp. lime juice
1 tsp. 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 1/3 cup.
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 each side.
Serve with one or both dipping sauces.