CHICKEN SATAY SKEWERS RECIPE BY TASTY
Here's what you need: creamy peanut butter, coconut milk, spring onions, garlic, ginger, fresh Serrano chilies, curry powder, cumin, turmeric, salt, soy sauce, lime, boneless, skinless chicken thighs, peanuts, coconut milk, Bamboo or wooden skewer
Provided by Evelyn Liu
Categories Dinner
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a food processor, blend the peanut butter, coconut milk, spring onions, garlic, ginger, chilies, curry powder, cumin, turmeric, salt, soy sauce, and lime juice into a smooth paste; this should make about 2 cups. Reserve half of the marinade and pour the other half over the chicken thighs. Mix and chill for 2 hours or overnight.
- Preheat the oven to 425˚F (220˚C). Line a baking tray with parchment paper.
- Skewer the marinated chicken onto bamboo skewers, then arrange the skewers so their ends rest on the edges of the baking tray, allowing the chicken to be suspended. Bake the chicken skewers for 15-20 minutes, until slightly dark brown on the edges and cooked through.
- With no oil in the pan, toast the chopped peanuts on low to medium heat, stirring constantly until the peanuts turn golden brown, 2-3 minutes. Add in the reserved marinade and the coconut milk. Stir and cook until thick and very aromatic, 5-10 minutes.
- Serve the chicken skewers with the sauce on the side.
- Enjoy!
Nutrition Facts : Calories 808 calories, Carbohydrate 24 grams, Fat 61 grams, Fiber 6 grams, Protein 52 grams, Sugar 5 grams
SATAY BEEF SKEWERS RECIPE BY TASTY
Here's what you need: small red onion, scallions, garlic, fresh ginger, curry powder, ground turmeric, ground cumin, kosher salt, soy sauce, fresh lemongrass, lime juice, coconut milk, peanut oil, peanut butter, peanuts, beef
Provided by Frank Tiu
Categories Dinner
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a food processor, combine the red onion, scallions, garlic, ginger, curry powder, turmeric, cumin, salt, soy sauce, lemongrass, lime juice, coconut milk, peanut oil, and peanut butter. Purée until smooth.
- Divide the sauce between 2 small bowls. Add the chopped peanuts to one of the bowls and stir to combine. Cover with plastic wrap and refrigerate until ready to use.
- Pour the remaining sauce over the cubed beef in a medium bowl. Toss well to coat. Cover the bowl with plastic wrap and let marinate in the refrigerator for at least 2 hours, up 6 hours.
- Preheat the oven to 425°F (220°C). Line a 9-inch (23 cm) square baking dish with parchment paper.
- Thread the beef cubes onto skewers and set over the baking dish.
- Bake for 20 minutes, until the beef is seared and juicy.
- Serve the satay beef with the reserved sauce alongside.
- Enjoy!
Nutrition Facts : Calories 620 calories, Carbohydrate 17 grams, Fat 48 grams, Fiber 4 grams, Protein 35 grams, Sugar 4 grams
BEEF SATAY
Provided by Martha Stewart
Yield Yields 20 skewers
Number Of Ingredients 12
Steps:
- Soak wooden skewers in water for 30 minutes and drain.
- In an 8-by-8-inch baking dish or wide shallow bowl, whisk together peanut oil, shallot, garlic, ginger, soy sauce, turmeric, coriander, lime juice, and black pepper. Add steak, tossing to combine, and marinate at least one hour and up to four hours.
- Preheat grill over medium-high heat. Thread one slice steak onto each skewer. Grill, turning once, just until cooked through, about 2 minutes total.
- Serve immediately with Thai peanut dipping sauce.
BEEF SATAY
This is from Americas Test Kitchen. They say to partially freeze your meat to make the cutting easier. It really does help! I used Sriracha sauce, for the Asian chili Sauce, but you can use sambal, but it is much spicier. Use 6-inch-long skewers; you'll need about 24. As for dipping sauce, this is what I use http://www.food.com/recipe/peanut-dipping-sauce-with-a-kick-159823
Provided by nsomniak6
Categories Meat
Time 2h7m
Yield 24 skewers, 12 serving(s)
Number Of Ingredients 8
Steps:
- Cut flank steak in half lengthwise and freeze for 30 minutes.
- Combine soy sauce and all other ingredients in a measuring cup, set aside.
- Remove flank steak from the freezer and slice each piece across the grain into 1/4 inch thick strips.
- Weave meat onto individual bamboo skewers.
- Dunk meat end of each skewer in the marinade to coat.
- Lay the skewers in a shallow dish, propping up the exposed ends of the skewers to keep them clean.
- Pour the remaining marinade over the meat.
- Refrigerate for EXACTLY one hour (any more and the meat will start to get mushy.).
- Adjust an oven rack to the top position and heat the broiler.
- Lay the skewers in a single layer on a wire rack set over a rimmed baking sheet and cover the skewer ends with foil. (May have to broil 2 different sets.).
- Broil 6-7 minutes, flipping the skewers halfway through, until meat is browned.
- Serve immediately.
BEEF SATAY WITH PICKLED CUCUMBER SALAD
Steps:
- 1. In a small heavy skillet, combine the cashews and coriander seeds and place over medium heat. Cook, shaking the skillet frequently, until the cashews are lightly browned and the coriander is fragrant, 3 to 5 minutes.
- 2. In a food processor, combine the toasted cashews, coriander, shallots, garlic, ginger, sambal, fish sauce, brown sugar, and lime juice; process until almost smooth.
- 3. Slice the beef against the grain into 1/4-inch thick slices. Thread the beef onto the skewers. Coat the beef with the cashew mixture, cover, and refrigerate at least 3 hours or overnight.
- 4. Prepare a grill for high heat cooking. Brush the grill grate with oil. Grill the skewers, turning once, until the beef is browned, 4 to 5 minutes. Serve over Pickled Cucumber Salad with lime wedges.
- 1. Toast the coriander seeds in small hot pan over medium heat until fragrant, 3 to 5 minutes.
- 2. Combine the toasted coriander with the vinegar, sugar, 2 teaspoons salt, and chile in a large shallow pan. Bring to a boil over medium heat and cook 5 minutes.
- 3. Turn off the heat and add the cucumbers and carrots; let sit, covered, 20 minutes. Drain the cucumber and carrot mixture.
BEEF OR PORK SATAY SKEWERS
Skewers of succulent marinated pork or beef with lashings of peanut sauce make tempting Thai style finger food.
Provided by English_Rose
Categories Steak
Time P1DT8m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Soak 4-6 wooden skewers in water for 30 minutes.
- Cut the pork or beef into 1/2in dice. Push the cubes onto the soaked bamboo skewers, only covering half of the skewer with meat.
- Mix together all the marinade ingredients. Place the kebabs in a shallow dish and pour over the marinade. Cover the dish with plastic wrap and leave to marinate overnight if possible.
- To make the sauce, blend the peanut butter with the garlic and cilantro in a food processor or liquidizer.
- In a separate jug, mix the soy sauce, sake, chili oil and coconut milk. With the blender running, pour the mixture slowly into the blender until the sauce is thick, but not set like peanut butter. If the sauce is too thick, loosen it with a tablespoon or so of water.
- Brush the marinated kebabs with olive oil and broil or barbecue for 6-8 minutes, until cooked through.
- Serve with the peanut sauce for dipping.
Nutrition Facts : Calories 607.3, Fat 39.8, SaturatedFat 12, Cholesterol 71.4, Sodium 3890.4, Carbohydrate 21.4, Fiber 5.1, Sugar 9.4, Protein 44.9
FIERY BEEF SATAY SKEWERS
Make and share this Fiery Beef Satay Skewers recipe from Food.com.
Provided by Lavender Lynn
Categories Steak
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- 1.In large shallow bowl, combine marinade ingredients; whisk until blended. Remove and reserve 1/2 cup for basting. Trim fat from beef steak; cut into 1-1/2-inch cubes. Add beef to remaining marinade in bowl; toss to coat. Cover and marinate in refrigerator 20 minutes.
- 2.Remove beef from marinade; discard marinade. Alternately thread an equal amount of beef and green onion pieces onto each of four 12-inch metal skewers.
- 3.Place skewers on grid over medium, ash-covered coals. Grill, uncovered, 10 to 12 minutes for medium rare (145°F) to medium (160°F) doneness, basting frequently with reserved 1/2 cup marinade and turning occasionally. Serve immediately.
Nutrition Facts : Calories 325, Fat 7.3, SaturatedFat 2.6, Cholesterol 102.1, Sodium 2111.1, Carbohydrate 23.1, Fiber 1.3, Sugar 18.7, Protein 42.1
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