CHICKEN, BEEF or PORK SATAY with PEANUT SAUCE

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Authors Thoughts

This delicious combination of spices in the marinade and the smoke form the grill makes for delicious, tender, flavorful meat. If you have coriander or cumin seeds, toast them in a small dry skillet until fragrant and then grind in a coffee grinder used for spices only.
 CHICKEN, BEEF or PORK SATAY with PEANUT SAUCE

Ingredients

  • 1 tablespoon freshly grated gingerroot
  • 2 garlic cloves, minced
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • Chef Jamie‚Äôs Original Seasoning Blend or salt & pepper, to taste
  • 2 tablespoons olive oil
  • 1/3 cup pineapple juice
  • 1 pound boneless chicken breasts, beef sirloin or pork loin (or a mix)
  • 18 wooden skewers, soaked in water for 30 minutes
  • PEANUT SAUCE
  • 1 cup creamy peanut butter
  • 1 14 1/2-ounce can low-sodium chicken broth
  • Juice of 3 limes
  • 1 tablespoon freshly grated gingerroot
  • 1/2 teaspoon crushed red pepper flakes
  • 3 tablespoons brown sugar
  • 2 tablespoons soy sauce

Directions

  1. To make the marinade, combine all the ingredients in a bowl and mix well. Slice the meat across the grain as thinly as you can (1/8 inch is ideal). Freezing the meat for 30 minutes makes it much easier to slice thinly. Transfer the meat to a large zip-top bag (one type of meat per bag) and add the marinade. Seal the bag/bags and toss it back and forth to coat the meat well. Refrigerate for at least 1 hour or up to 8 hours.
  2. To make the sauce, combine all of the sauce ingredients in a saucepan. Bring to a simmer over medium heat, then reduce to low and allow to cook until smooth and thick, about 15 minutes, stirring often. Heat your BBQ to medium-hot. Thread a few slices of meat onto each skewer, bunching up the slices to cover about 5 inches of the skewer. Oil the grill and place the skewers on the BBQ. Flip and turn frequently until cooked through. Makes 15 to 18 skewers and about 3 cups of Sauce