Recipes Zone

ingredients

Satays:
• 1 rib eye steak (8 ounces) trimmed, cut into 1/2 strips
• 1 cup heavy cream
• 1 boneless, skinless chicken breast (8 ounces), cut into 1/2 strips
• 1/2 small nion, chopped
• 1 1/2 teaspoons salt
• 5 garlic cloves, chopped
• 1/2 teaspoon cayenne pepper
• 4 teaspoons curry powder
• 1 1/2 teaspoons ground cumin

Dipping Sauce:

• 1/8 teaspoon cayenne pepper
• 1/3 cup no-sugar-added peanut butter
• 2 teaspoons granular sugar substitute
• 1/3 cup water
• 2 tablespoons soy sauce
• 1 garlic clove
• 2 tablespoons fresh lime juice

prepration

Soak skewers in cold water for at least 20 minutes (this prevents burning). In a blender, combine cream, onion, garlic, curry powder, cumin, cayenne and salt; blend until smooth. Transfer to a bowl and add chicken and beef strips; toss to coat. Cover and marinate at room temperature 15 minutes. Make dipping sauce: In a blender, combine ingredients and blend until smooth. Transfer to a small bowl. (Sauce can be prepared up to 2 days ahead of time, cover and refrigerate.) Heat broiler. Thread chicken and beef strips onto the skewers without crowding. Place on an oiled rack in a broiler pan and broil until cooked through, turning once, about 5 minutes. Serve with the dipping sauce.