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Chicken & Beef Satays
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These meaty, curry-marinated morsels are traditionally charcoal-grilled. You can, of course, use either all chicken or beef instead of a combination.
Satays:
1 cup heavy cream
1/2 small onion, chopped
5 garlic cloves, chopped
4 teaspoons curry powder
1-1/2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
1-1/2 teaspoons salt
1 boneless, skinless chicken breast (8 ounces), cut into 1/2 strips
1 rib eye steak (8 ounces) trimmed, cut into 1/2 strips
Dipping Sauce:
1/3 cup no-sugar-added peanut butter
1/3 cup water
1 garlic clove
2 tablespoons fresh lime juice
2 tablespoons soy sauce
1 packet sugar substitute , such as Splenda (not Nutrasweet)
1/8 teaspoon cayenne pepper
Soak skewers in cold water for at least 20 minutes (this prevents burning). In a blender, combine cream, onion, garlic, curry powder, cumin, cayenne and salt; blend until smooth. Transfer to a bowl and add chicken and beef strips; toss to coat. Cover and marinate at room temperature 15 minutes.
Make dipping sauce: In a blender, combine ingredients and blend until smooth. Transfer to a small bowl. (Sauce can be prepared up to 2 days ahead of time, cover and refrigerate.)
Heat broiler. Thread chicken and beef strips onto the skewers without crowding. Place on an oiled rack in a broiler pan and broil until cooked through, turning once, about 5 minutes. Serve with the dipping sauce.
You will need 16 10" wooden or bamboo skewers to complete the Satay experience.
Servings: 8
Carbohydrates: 3 grams
Net Carbs: 3 grams
Fat: 8 grams
Calories: 144
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