Satay Combination Beef Pork Chicken Nutrition

Amy Albert

Yield: Yields 1/two cup marinade and 15 to 18 skewers.

Servings: three to 4.

If yous're making the marinade for chicken only, omit the cumin. If yous're making the marinade for pork only, include the cinnamon. Freezing the meat for 30 minutes makes information technology much easier to slice thinly. Serve the satay with Peanut Sauce and Cucumber Salad or, if you lot like, make information technology the centerpiece of an entire party carte.

Ingredients

for the Marinade:

• 1 tablespoon granulated sugar
• 1 stem lemongrass (difficult outer leaves and green height removed), minced
• 1 tablespoon minced fresh ginger
• ane tablespoon minced garlic
• 1 tablespoon coriander seeds, toasted in a small dry skillet until fragrant, and so ground
• ane teaspoon cumin seeds (for beef and pork only), toasted in a modest dry skillet until fragrant, and so ground
• 1/2 teaspoon kosher common salt
• 1/ii teaspoon footing cinnamon (for pork only)
• i teaspoon turmeric
• 2 tablespoons vegetable oil
• 3 tablespoons pineapple juice
• 2 tablespoons unsalted dry-roasted peanuts, finely chopped

for the Satay:

• 1 pound pork loin, beef sirloin, or boneless chicken breasts or thighs, or a mix
• 18 wooden skewers, soaked in water for thirty minutes and dried
• Vegetable oil spray

• Nutritional Sample Size based on four servings and mix of meat
• Calories (kcal) : 330
• Fat Calories (kcal): 200
• Fat (g): 22
• Saturated Fatty (g): iv
• Polyunsaturated Fat (thousand): 9
• Monounsaturated Fat (g): 7
• Cholesterol (mg): 70
• Sodium (mg): 380
• Carbohydrates (g): ix
• Fiber (one thousand): 1
• Protein (g): 26

Training

• Make the marinade: Combine all the ingredients in a bowl and mix well (if working ahead, leave out the peanuts until ready to utilise). Seal and refrigerate. The marinade volition keep for a couple of days.
• Prepare the meat: Slice the meat across the grain as thinly as you tin can (a scant 1/viii inch is ideal). Transfer to a large zip-top bag (but one type of meat per bag) and add together the marinade. Seal the bag and toss it back and forth to coat the meat well. Air-condition for at least 1 hour or, for best results, 8 hours. Low-cal a medium-hot grill fire. While waiting for the grill to oestrus, remove the meat from the fridge. Thread a few slices of meat onto each skewer, bunching up the slices (meet beneath), to cover about five inches of the skewer.
  
• Grill the skewers: Generously spray the meat with vegetable oil and put the skewers on the medium-hot grill, arranging several skewers shut to one another. Flip and turn frequently until the surface is slightly charred and the meat feels firm when pressed with tongs. Grill as follows (times are approximate): pork ( charcoal, 3 minutes; gas, 7 minutes); medium-rare beefiness ( charcoal, iii minutes; gas, half dozen minutes); chicken breast( charcoal, 2 minutes; gas, 4 minutes); chicken thighs( charcoal, 4 minutes; gas, 5 minutes). Transfer to a platter and serve hot.

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Reviews (four reviews)

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  caap | 09/27/2011

  I was exited when I found this recipe and how it was function of a planned bill of fare. I decided to follow the whole carte du jour as well as the directions for what to do do alee of fourth dimension etc... the recipe says to marinade your meat and poultry the night before. i didnt exercise this and marinated it for well-nigh 6 hours but. the marinade destroyed my meat and chicken, seriously information technology desintegrated. when i grilled it they stuck to the grill and fell appart. whatever was left tasted similar mush. it was not edible. it was a shame as the sauce was quite tasty. if you make this recipe Do Non marinade your meat for so long.xv min would probably do the trick every bit the meat is so thin it does not need more. this was the first recipe i try from this website and it has made me reluctant to try any more. i am an experienced cook, my meat and chicken were fresh from an extremely reliable place. this has been ane of the most disappointing recipes i have constitute online... nobody likes mush and my dinner guests didnt like information technology either :( just though i would let everybody know before they make this recipe.

• 

  caap | 09/27/2011

  I was exited when I found this recipe and how it was office of a planned menu. I decided to follow the whole menu too equally the directions for what to do exercise alee of fourth dimension etc... the recipe says to marinade your meat and poultry the night earlier. i didnt exercise this and marinated information technology for nigh half-dozen hours just. the marinade destroyed my meat and chicken, seriously information technology desintegrated. when i grilled it they stuck to the grill and savage appart. whatever was left tasted similar mush. it was non edible. information technology was a shame equally the sauce was quite tasty. if y'all make this recipe DO NOT marinade your meat for so long.15 min would probably practise the pull a fast one on as the meat is so sparse information technology does not need more. this was the commencement recipe i try from this website and information technology has made me reluctant to endeavor any more. i am an experienced melt, my meat and chicken were fresh from an extremely reliable place. this has been 1 of the well-nigh disappointing recipes i have plant online... nobody likes mush and my dinner guests didnt like it either :( just though i would let everybody know before they make this recipe.

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  Cliffordthehusband | 09/03/2010

  Ridiculously delicious. Given the result, I felt like I was cheating because information technology seemed like information technology should have been harder to prepare!

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  elisebuck | 07/29/2009

  This recipe is then fantastic. I take to acknowledge that I had never made or eaten satay before making this, but I tin safely say that the sense of taste is incredible and the recipe can exist by and large done ahead which is keen for parties. Two people at my party told me that the peanut sauce was the all-time they accept e'er tasted, and one of them considers himself a fleck of a satay connoisseur. The marinade and sauce require a bit of time to put together, just trust me, they are worth information technology. The meat was and so moist and tender. YUM!

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Source: https://www.finecooking.com/recipe/beef-pork-or-chicken-satay

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