Chicken and Beef Sate

Chicken and Beef Sate - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and Snacks
Rated 4.7 / 5 based on 11 reviews

Prep Time: 10 min
Total Time: 35 min
Yield: 8 Serving

Nutrition Facts:
240 calories
9 grams fat

Ingredients

Eight 10-inch wooden skewers

1/2 Coconut Milk

1 tsp curry powder

1/4 tsp turmeric

3/4 tsp ground cumin

1/2 tsp cayenne (or/and fresh thai chile, minced)

1 tsp kosher salt

1 small onion, chopped

2 garlic cloves, minced

1 small whole boneless skinless chicken breast

1 small rib - eye steak, trimmed

Directions

In a baking pan, soak skewers in warm water 20 minutes. While skewers are soaking, in a blender combine coconut milk, spices, salt, onion and garlic. Cut chicken and beef crosswise into 1/4 inch thick strips and in a bowl toss with marinade. Marinate chicken and beef, covered, at room temperature 15 minutes.

Preheat broiler or use BBQ Grill

Thread some chicken and beef strips lengthwise, without bunching, onto each skewer (using three fourths of skewer) and discard any remaining marinade. Broil satés on well-oiled rack of a broiler pan as close to heat as possible, turning once, 2 to 3 minutes on each side, or until just cooked through.

Serves 2-4

© Jim Catanich
Published: 2002-04-07 04:17

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Latest Reviews

"Using root beer to season slow cooked pork tenderloin makes a novel, yet tasty preparation..." - beth sigworth

"A spicy, homemade teriyaki of soy sauce, cider vinegar, ginger and garlic enlivens chicken thighs or pieces. Easy to double for a large group." - moshasmama

"Is the celery necessary or can I skip it? I can't stand the taste of celery!" - j. b.

"Spaghetti sauce and three kinds of Italian cheeses make a surprisingly quick and budget-friendly baked ziti that's perfect for a weeknight meal." - v monte

"Having worked at St. Louis Bread Co. when they served this soup, there are two things you're missing from the soup. One ingredient that was key to the taste is dill weed. Also, they had some very tiny pieces of chicken in it to make it a little richer. Still, this is a good recipe." - jeff bloomer

"It's as good as everyone says! I used a boneless chuck roast (3 lb) and cut the ranch dressing in half. I added an additional 1/4 cup water. I cooked it 9 hours. It came out very tender, and with a gravy that was superb! Served with mashed potatoes and steamed fresh garden peas. Thanks, yooper! This is one that I will repeat!!" - mizznezz