|
Chicken and Beef Saté
Although the marinade doesn't look
appetizing, don't be fooled by the delicious tenderness of this saté. Wonderful
with a side of Pilaf. Enjoy!
Your Host, Brad
Eight 10-inch wooden skewers
1/2 cup heavy cream
1 tsp curry powder
1/4 tsp turmeric
3/4 tsp ground cumin
1/4 tsp cayenne
3/4 tsp salt
1 small onion, chopped
2 garlic cloves, minced
1 small whole boneless skinless chicken breast
1 small rib-eye steak, trimmed
In a baking pan, soak skewers in warm water 20
minutes. While skewers are soaking, in a blender combine 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.
Know someone who
would appreciate this recipe?
|
Return to Recipe Index
|
