Chicken and Shrimp Saté
- 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
- 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.
- Soak 6-inch wooden skewers in warm water 30 minutes. Remove shrimp from marinade, discarding marinade. Thread shrimp onto skewers. Repeat with chicken.
- 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.
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Chicken and Shrimp Saté Recipe at a Glance
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