Chicken, Shrimp and Beef Sates with Peanut Sauce

By KrissyW330

There's something for everyone in this traditional specialty. Don't forget to soak the bamboo skewers before using them.

Ingredients

• FOR SATE
• 1/2 cup teriyaki sauce
• 1/4 cup Hoisin sauce
• 1/4 cup reduced sodium soy sauce
• 4 garlic cloves, minced
• 3 tablespoons fresh lime juice
• 2 1/2 tablespoons minced fresh ginger
• 1/2 teaspoon ground cumin
• 1 tsp curry powder
• 1/2 tsp ground pepper
• 1/4 tsp salt
• 1/4 tsp 5 spice powder
• 2 tablespoons brown sugar
• 24 medium uncooked shrimp, peeled, deveined
• 1 1/4 pounds boneless skinless chicken breasts, cut into 1/2-inch-wide strips
• 1 1/4 pounds beef skirt steak, cut into 3x1/2-inch strips, or filet mignon, cut into 3 x 1/2 x 1/4-inch strips
• 36 (about) bamboo skewers, soaked in water 30 minutes
• Lime slices

Details

Servings 2
Adapted from epicurious.com

Preparation

Step 1

Preparation

For saté: Combine first 5 ingredients in large glass baking dish, Stir until sugar dissolves. Add shrimp, chicken and beef; stir to coat. Cover; chill 30 minutes to 1 hour.

Remove shrimp, chicken and beef from marinade. Thread on separate skewers, using about 3 shrimp per skewer and 2 beef or chicken pieces per skewer. Place on platter. (Can be prepared 2 hours ahead. Cover and chill.)

Prepare barbecue (medium-high heat) or preheat broiler. Grill skewered meats until cooked through, about 3 minutes per side. Line large platter with banana leaves. Place sauce in bowl in center of platter. Surround with skewers.