Best Chicken And Beef Sates Recipes

Chicken, Shrimp and Beef Sates with Peanut Sauce image

Yield Serves 8

Number Of Ingredients 22

For Saté:
1 cup teriyaki sauce
4 garlic cloves, minced
3 tablespoons fresh lime juice
2 1/2 tablespoons minced fresh ginger
2 tablespoons brown sugar
24 medium uncooked shrimp, peeled, deveined
1 1/4 pounds boneless skinless chicken breasts, cut into 1/2-inch-wide strips
1 1/4 pounds beef skirt steak, cut into 3x1/2-inch strips, or filet mignon, cut into 3 x 1/2 x 1/4-inch strips
36 (about) bamboo skewers, soaked in water 30 minutes
Banana leaves or ornamental kale
Lime slices
For peanut sauce:
1 cup creamy peanut butter (do not use old-fashioned style or freshly ground)
1 14 1/2-ounce can chicken broth
1/4 cup fresh lime juice
3 tablespoons brown sugar
2 tablespoons plus 1 teaspoon soy sauce
2 tablespoons chopped peeled fresh ginger
1/2 teaspoon dried crushed red pepper
Lime peel julienne
Hibiscus or gardenia flowers (optional)

Steps:

For saté: Combine first 5 ingredients in large glass baking dish, Stir until sugar dissolves. Add shrimp, chicken and beef; stir to coat. Cover; chill 30 minutes to 1 hour.
Remove shrimp, chicken and beef from marinade. Thread on separate skewers, using about 3 shrimp per skewer and 2 beef or chicken pieces per skewer. Place on platter. (Can be prepared 2 hours ahead. Cover and chill.)
Prepare barbecue (medium-high heat) or preheat broiler. Grill skewered meats until cooked through, about 3 minutes per side. Line large platter with banana leaves. Place sauce in bowl in center of platter. Surround with skewers. Garnish with lime and flowers, if desired, and serve.
For peanut sauce:
Place peanut butter in heavy medium saucepan. Gradually mix in chicken broth. Add all remaining ingredients except lime peel. Stir over medium heat until smooth and thick, about 6 minutes. (Can be prepared 3 days ahead. Cover and refrigerate. Before serving, stir over medium heat until hot, thinning with water if necessary.) Pour sauce into bowl and garnish with lime peel. Makes about 3 cups.

Chicken and Beef Sates image

Yield Serves 2 as a main course

Number Of Ingredients 11

eight 10-inch wooden skewers
1/2 cup heavy cream
1 teaspoon curry powder
1/4 teaspoon turmeric
3/4 teaspoon ground cumin
1/4 teaspoon cayenne
3/4 teaspoon salt
1 small onion, chopped
2 garlic cloves, minced
1 small whole boneless skinless chicken breast (about 6 ounces)
1 small rib-eye steak (about 6 ounces), trimmed

Steps:

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