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Chicken and Shrimp Saté

Yield 8 servings

Ingredients

  • 1 pound unpeeled jumbo shrimp
  • 4 skinned and boned chicken breast halves, cut into 3/4-inch strips
  • 3 garlic cloves, minced
  • 1/2 cup soy sauce
  • 1/2 cup fresh lemon juice
  • 3 tablespoons water
  • 2 teaspoons curry powder
  • 1/2 teaspoon freshly ground pepper
  • Peanut Dipping Sauce

How to Make It

  1. Peel shrimp, leaving tails on; devein, if desired. Place in a heavy-duty zip-top plastic bag. Place chicken strips in a separate heavy-duty zip-top Stir together garlic and next 5 ingredients; pour half of marinade over shrimp and half over chicken. Seal bags, and marinate in refrigerator 30 minutes.

  2. Soak 6-inch wooden skewers in warm water 30 minutes. Remove shrimp from marinade, discarding marinade. Thread shrimp onto skewers. Repeat with chicken.

  3. Grill chicken, covered with grill lid, over medium-high heat (350° to 400°) 5 minutes on each side. Add shrimp; cook 2 minutes on each side or until shrimp and chicken are done. Serve with Peanut Dipping Sauce.