CHICKEN AND
BEEF SATAY
2
(8-ounce) skinless chicken breasts
2 (8-ounce) beef fillet
2 cups dry roasted peanuts
2 tablespoons chopped garlic
1/2 cup sesame oil
1 cup vegetable oil
1/2 cup soy sauce
1/4 cup chopped cilantro
2 small jalapeno, stemmed and minced
Freshly ground black pepper
2 dozen wooden skewers, soaked in water
Using a sharp knife, slice each chicken breast and
fillet into 6 equal strips, crosswise. Place a piece of plastic wrap
over 6 chicken strips. Using a meat mallet, lightly pound the chicken
and beef out thin. Season the pounded meat pieces with Essence. In a
food processor, combine the peanuts, sesame oil, vegetable oil, soy
sauce, cilantro, and jalapenos. Puree the mixture until smooth. Season
the mixture with salt and pepper. Thread the chicken strips through
the wooden skewers. Thread the fillet through the wooden skewers.
Place the skewers in a large glass rectangular dish. Pour the marinade
over the skewers. Using a small pastry brush, coat each skewer
completely. Marinate the skewers overnight. Preheat the grill. Grill
the skewers in batches. Grill the skewers for 2 to 3 minutes on each
side. Remove the skewers from the grill and place on a large serving
platter. Garnish with a drizzle of sesame oil and chopped cilantro.
Serve warm
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