Chicken, Shrimp, and Beef Satay
Chicken
- 1 recipe Thai Marinade
- 3 whole boneless, skinless chicken breasts, cut into long strips about ½-inch wide
- 1 recipe Peanut Dipping Sauce
- 1 recipe Thai Marinade
- 24 large shrimp, shelled and deveined
- 1 recipe Peanut Dipping Sauce
- 1 recipe Thai Marinade
- 1-1½ pounds sirloin steak, fat and sinew removed, cut into ½-inch-wide strips
- 1 recipe Peanut Dipping Sauce
Instructions:
Satays are served hot but are almost as delicious at room temperature, and they go great with a cold beer. Don't forget to have a lot of peanut sauce!
- Thread the chicken strips onto presoaked bamboo skewers or onto metal skewers. Place the skewers in a flat pan and cover with marinade. Marinate the chicken in the refrigerator overnight.
- Cook the skewers on the grill or under the broiler, basting and turning them until they are cooked through, about 6 to 8 minutes.
- Thread the shrimp onto presoaked bamboo skewers or onto metal skewers (about 3 shrimp per skewer). Place the skewers in a flat pan and cover with marinade. Marinate the shrimp for at least 15 minutes, but no longer than 1 hour.
- Cook the skewers on the grill or under the broiler, basting and turning them often until just opaque, about 3 to 4 minutes.
- Thread the beef strips onto presoaked bamboo skewers or onto metal skewers. Place the skewers in a flat pan and cover with marinade. Marinate the beef in the refrigerator overnight.
- Cook the skewers on the grill or under the broiler, basting and turning them often until done to your liking, about 6 to 8 minutes for medium.
- Serve with the peanut sauce for dipping.