Satay Chicken Beef Or Shrimp Recipes

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CHICKEN AND SHRIMP SATAY



Chicken and Shrimp Satay image

I lightened up a recipe that I found in a cookbook, and these grilled kabobs were the tasty result. The scrumptious peanut butter dipping sauce is always a hit. -Hannah Barringer of Loudon, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 20

3/4 pound uncooked medium shrimp, peeled and deveined
3/4 pound chicken tenderloins, cut into 1-inch cubes
4 green onions, chopped
1 tablespoon butter
2 garlic cloves, minced
1 tablespoon minced fresh parsley
1/2 cup white wine or chicken broth
1 tablespoon lemon juice
1 tablespoon lime juice
SAUCE:
1/4 cup chopped onion
1 tablespoon butter
2/3 cup reduced-sodium chicken broth
1/4 cup reduced-fat chunky peanut butter
2-1/4 teaspoons brown sugar
3/4 teaspoon lemon juice
3/4 teaspoon lime juice
1/4 teaspoon salt
1/4 teaspoon each dried basil, thyme and rosemary, crushed
1/8 teaspoon cayenne pepper

Steps:

  • On 12 metal or soaked wooden skewers, alternately thread shrimp and chicken. Place in a large shallow dish; set aside. , In a small skillet, saute green onions in butter until crisp-tender. Add garlic; cook 1 minute longer. Stir in the parsley, wine , lemon juice and lime juice. Remove from the heat; cool slightly. Pour over skewers and turn to coat. Cover and refrigerate for 4 hours, turning occasionally., In a small saucepan, saute onion in butter. Add the remaining sauce ingredients; cook and stir until blended. Remove from the heat; set aside., Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Prepare grill for indirect heat. Grill skewers, covered, covered, over indirect medium heat or broil 4 in. from the heat for 7 to 8 minutes, turning often. Brush with 1/4 cup sauce during the last minute of grilling. Serve with remaining sauce.

Nutrition Facts : Calories 190 calories, Fat 7g fat (3g saturated fat), Cholesterol 126mg cholesterol, Sodium 339mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges

SHRIMP SATAY



Shrimp Satay image

Shrimp rules at my house. My husband made these delicious skewers and I am reminded why I love this man so much .

Provided by ratherbeswimmin

Categories     High Protein

Time 1h4m

Yield 4 serving(s)

Number Of Ingredients 13

3 tablespoons smooth peanut butter
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon granulated sugar
1/2 teaspoon garlic granules
1/2 teaspoon sesame oil
1/4 teaspoon Tabasco sauce
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon ground ginger
1/4 teaspoon curry powder
20 large shrimp, peeled and deveined
2 tablespoons peanut oil

Steps:

  • To make the sauce: in a saucepan, whisk together all the sauce ingredients with 1/4 cup water.
  • Over medium heat, bring to a simmer; cook 1-2 minutes to thicken; set aside To make the shrimp: In a small mixing bowl, add the cumin, salt, ginger, and curry powder; stir to mix.
  • Put shrimp into a medium-size mixing bowl; drizzle with peanut oil and toss to coat.
  • Sprinkle spice mixture over the shrimp; toss to coat.
  • Cover and refrigerate for 20-30 minutes.
  • Thread shrimp on skeweres.
  • Grill over direct high heat for 2-4 minutes or until just opaque in the center and firm to touch (turn skewers halfway through grill time).
  • Serve warm with satay sauce.

Nutrition Facts : Calories 183, Fat 13.8, SaturatedFat 2.5, Cholesterol 53.6, Sodium 839.9, Carbohydrate 6.5, Fiber 0.9, Sugar 4.5, Protein 9.8

CHICKEN, SHRIMP AND BEEF SATES WITH PEANUT SAUCE



Chicken, Shrimp and Beef Sates with Peanut Sauce image

Categories     Beef     Chicken     Appetizer     Marinate     Kid-Friendly     Peanut     Shrimp     Summer     Grill/Barbecue     Bon Appétit     Dairy Free     Tree Nut Free     Small Plates

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 SATAY



Chicken Satay image

This golden chicken satay recipe is marinated and grilled, then served with a zesty Thai-style peanut butter sauce. -Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 8 servings (1 cup sauce).

Number Of Ingredients 20

2 pounds boneless skinless chicken breasts
1/2 cup 2% milk
6 garlic cloves, minced
1 tablespoon brown sugar
1 tablespoon each ground coriander, ground turmeric and ground cumin
1 teaspoon salt
1 teaspoon white pepper
1/8 teaspoon coconut extract
PEANUT BUTTER SAUCE:
1/3 cup peanut butter
1/3 cup 2% milk
2 green onions, chopped
1 small jalapeno pepper, seeded and finely chopped
2 to 3 tablespoons lime juice
2 tablespoons reduced-sodium soy sauce
1 garlic clove, minced
1 teaspoon sugar
1 teaspoon minced fresh cilantro
1 teaspoon minced fresh gingerroot
1/8 teaspoon coconut extract

Steps:

  • Flatten chicken to 1/4-in. thickness; cut lengthwise into 1-in.-wide strips. In a large resealable plastic bag, combine the milk, garlic, brown sugar, seasonings and extract. Add chicken; seal bag and turn to coat. Refrigerate for 8 hours or overnight. , In a small bowl, whisk the sauce ingredients until blended. Cover and refrigerate until serving. Drain and discard marinade. Thread two chicken strips onto each metal or soaked wooden skewer. , Grill, uncovered, over medium-hot heat for 2-3 minutes on each side or until chicken juices run clear. Serve with peanut butter sauce.

Nutrition Facts : Calories 202 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 428mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges

CHICKEN AND BEEF SATAY WITH PEANUT SAUCE



Chicken and Beef Satay with Peanut Sauce image

To make satays, you'll need bamboo skewers; soak them in water for two to three hours so they don't burn on the grill.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Yield Makes 40 to 50 pieces

Number Of Ingredients 11

1 1/2 pounds fillet of beef, or 4 whole chicken breasts
1 tablespoon chopped fresh ginger
1 onion, cut into chunks
4 cloves garlic
1 cup low-sodium soy sauce
1 teaspoon sambal (Indonesian chile paste), or 1 hot red chile
Juice of 1 lemon
2 tablespoons sugar
1/2 teaspoon ground cumin
2 tablespoons toasted sesame oil
Peanut Sauce

Steps:

  • Trim fat from beef or chicken. Cut into strips about 3 inches long and 1/2 inch thick. Refrigerate until needed.
  • Combine remaining ingredients in blender, and puree until smooth. Pour over meat, and mix to coat evenly. Marinate at least 1 hour or overnight.
  • Preheat grill or grill pan until hot. Thread a piece of meat lengthwise on each skewer, and grill until done, 2 to 3 minutes on each side. Baste occasionally with marinade during cooking. Serve immediately with peanut sauce.

CHICKEN (OR BEEF) SATAY



Chicken (Or Beef) Satay image

You can make this with chicken or beef. I got this from "1000 Classic Recipes for Every Cook".

Provided by ddav0962

Categories     Chicken

Time 30m

Yield 4 , 4 serving(s)

Number Of Ingredients 16

4 boneless skinless chicken breasts
1 small onion, finely chopped
1 garlic clove, crushed
1 inch gingerroot, peeled and grated
2 tablespoons soy sauce
2 teaspoons chili powder
1 teaspoon ground coriander
2 teaspoons dark brown sugar
1 tablespoon lemon juice or 1 tablespoon lime juice
1 tablespoon vegetable oil
1 1/4 cups coconut milk
1/3 cup crunchy peanut butter
1 tablespoon fish sauce
1 teaspoon lemon juice or 1 teaspoon lime juice
salt
pepper

Steps:

  • Using a sharp knife, trim any fat from chicken, then cut into 3" strips.
  • For marinade, place onion, garlic, ginger, soy, shili powder, coriander, brown sugar lemon juice and vegetable oil in a zip top bag and mix well. Add chicken strips and mix in marinade until well coated. Put in refrigerator for 2 hours and up to overnight.
  • Remove meat from marinade and thread the strips accordion style onto pre-soaked wooden skewers.
  • Broil the skewers for 8-10 minutes, turning and brushing occasionally with the marinade until cooked through.
  • Meanwhile, make sauce.
  • Mix coconut milk with peanut butter, fish sauce, and lemon juice in saucepan. Bring to a boil and cook for 3 minutes.
  • Season to taste with salt and pepper.
  • Transfer sauce to serving bowl and serve with cooked satays.

Nutrition Facts : Calories 494.8, Fat 32.3, SaturatedFat 17.1, Cholesterol 68.4, Sodium 1092.4, Carbohydrate 18.7, Fiber 4.7, Sugar 11, Protein 36.5

CHICKEN SATAY



Chicken Satay image

Why go out for Thai food when you can make it at home? These delicious Thai-style chicken satay are made of chicken marinated in a peanutty sauce, and then grilled.

Provided by BROWNYN

Categories     World Cuisine Recipes     Asian     Thai

Time 2h40m

Yield 12

Number Of Ingredients 8

2 tablespoons creamy peanut butter
½ cup soy sauce
½ cup lemon or lime juice
1 tablespoon brown sugar
2 tablespoons curry powder
2 cloves garlic, chopped
1 teaspoon hot pepper sauce
6 skinless, boneless chicken breast halves - cubed

Steps:

  • In a mixing bowl, combine peanut butter, soy sauce, lime juice, brown sugar, curry powder, garlic and hot pepper sauce. Place the chicken breasts in the marinade and refrigerate. Let the chicken marinate at least 2 hours, overnight is best.
  • Preheat a grill to high heat.
  • Weave the chicken onto skewers, then grill for 5 minutes per side.

Nutrition Facts : Calories 162.4 calories, Carbohydrate 4.1 g, Cholesterol 68.4 mg, Fat 3 g, Fiber 0.7 g, Protein 28.8 g, SaturatedFat 0.7 g, Sodium 693.9 mg, Sugar 1.8 g

CHICKEN SATAY STEAKS



Chicken Satay Steaks image

This is very simple to make, varying slightly from typical chicken on skewers served with satay sauce. Absolutely fantastic when used to make sandwiches as well. Serve with a crisp green salad, or in buns, slathered with mayo and mustard, lettuce and tomatoes.

Provided by maha

Categories     World Cuisine Recipes     Asian

Time 1h20m

Yield 6

Number Of Ingredients 10

2 lemons, juiced
1 tablespoon peanut butter
1 tablespoon tomato puree
1 tablespoon brown sugar
1 tablespoon Worcestershire sauce
salt and ground black pepper to taste
½ teaspoon crushed red pepper flakes
1 teaspoon crushed garlic
6 skinless, boneless chicken breast halves
1 tablespoon olive oil

Steps:

  • In a large bowl, stir together the lemon juice, peanut butter, tomato puree, brown sugar, Worcestershire sauce, salt, black pepper, crushed red pepper flakes, and garlic until smooth.
  • With a meat pounder or the side of a sturdy saucer, pound the chicken breasts to about 1/2 inch thick. Place the chicken breasts into the marinade, and stir to coat all the chicken. Cover with plastic wrap, and marinate in the refrigerator for at least 30 minutes. Longer is better.
  • Heat olive oil in a large, heavy skillet until oil is very hot. Remove chicken breasts from the marinade; discard used marinade. Pan-fry the chicken breasts in the oil until the juices run clear and the chicken is browned on both sides, 6 to 8 minutes per side. Chicken may stick to the pan due to the brown sugar and peanut butter, but it will add a slightly charred flavor.

Nutrition Facts : Calories 178.6 calories, Carbohydrate 3.8 g, Cholesterol 68.4 mg, Fat 5.1 g, Fiber 0.3 g, Protein 28 g, SaturatedFat 1 g, Sodium 128.2 mg, Sugar 2.9 g

CHICKEN BREAST SATAY



Chicken Breast Satay image

Provided by Craig Claiborne

Categories     dinner, appetizer

Time 2h30m

Yield 6 servings

Number Of Ingredients 15

1 pound skinless, boneless breast of chicken
2 teaspoons ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground dried fennel
1/2 teaspoon ground black pepper
1 teaspoon turmeric
1 3-inch length fresh lemon grass, trimmed and cut crosswise into 1/4-inch pieces, about 2 tablespoons, or use 1 teaspoon lemon grass powder
3 tablespoons coarsely chopped shallots
1 1/2 teaspoons finely minced garlic
1/2 cup water
2 tablespoon sugar
Salt to taste if desired
1/2 teaspoon Worcestershire sauce
3 tablespoons corn, peanut or vegetable oil
3 tablespoons coconut cream or milk Satay sauce (see recipe)

Steps:

  • Put 30 to 36 wooden skewers in bowl or other container and add cold water to cover. Let soak one hour or longer.
  • Preheat charcoal grill or kitchen broiler.
  • Cut chicken meat into 1/2-inch cubes. There should be about 2 1/2 cups. Put cubes in a bowl.
  • Sprinkle chicken with coriander, cumin, fennel, pepper and turmeric. Set aside.
  • Put pieces of fresh lemon grass or lemon grass powder, shallots, garlic and water in the container of an electric blender and blend thoroughly.
  • Pour and scrape this mixture over the chicken and mix together with the fingers. Add sugar, salt and Worcestershire sauce and blend. Set aside for one hour.
  • Add one tablespoon of the oil and blend well.
  • Drain skewers and thread 4 to 6 pieces of chicken, arranging them quite close together, on each skewer.
  • Blend remaining 2 tablespoons oil and coconut cream or milk.
  • Arrange skewered chicken on charcoal grill or under broiler. Cook 4 to 6 minutes, depending on whether the chicken is to be medium cooked or well done. Turn skewers so that the pieces cook evenly. As chicken cooks, brush generously with oil-coconut oil mixture. Serve with satay sauce as a dip. Serve neatly trimmed pieces of onion and cucumber on the side as accompaniment.

Nutrition Facts : @context http, Calories 278, UnsaturatedFat 14 grams, Carbohydrate 8 grams, Fat 21 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 6 grams, Sodium 291 milligrams, Sugar 5 grams, TransFat 0 grams

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