Grilled Satays: Small Recipe
Cooking method: Grilling
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.
Lobel's Signature London Broil is also an excellent cut to use when preparing the beef satays.
This recipe is from Prime Time: The Lobel's Guide to Great Grilled Meats
© Lobel's of New York