Chicken and Shrimp Satay
Recipe provided courtesy of Taste of Home magazine. Find more great recipes at
I lightened up a recipe that I found in a cookbook, and these grilled kabobs were the tasty result. The scrumptious peanut butter dipping sauce is always a hit. This recipe is Diabetic Friendly!!
Hannah Barringer Loudon, Tennessee
Chicken and Shrimp Satay Recipe
Chicken and Shrimp Satay
¾ lb. uncooked medium shrimp, peeled and deveined
¾ lb. chicken tenderloins, cut into 1 inch cubes
4 green onions, chopped
1 Tbsp. butter
2 garlic cloves, minced
1 Tbsp. minced fresh parsley
½ cup white wine or chicken broth
1 Tbsp. lemon juice
1 Tbsp. lime juice
Sauce: ¼ cup chopped onion
1 Tbsp. butter
2/3 cup reduced-sodium chicken broth
¼ cup reduced-fat chunky peanut butter
2 ¼ tsp. brown sugar
¾ tsp. lemon juice
¾ tsp. lime juice
¼ tsp. salt
¼ tsp. salt
¼ tsp. each dried basil, thyme and rosemary, crushed
1/8 tsp. cayenne pepper
On 12 metal or soaked wooden skewers, alternately thread shrimp and chicken. Place in a large shallow dish; set aside.
In a small skillet, sauté green onions in butter until crisp-tender. Add garlic; cook 1 minute longer. Stir in the parsley, wine, lemon juice and lime juice. Remove from the heat; cool slightly. Pour over skewers and turn to coat; set aside.
Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Prepare grill for indirect heat. Grill skewers, covered, over indirect medium heat or broil 4 inches from the heat for 7 to 8 minutes, turning often. Brush with ¼ cup sauce during the last minute of grilling. Serve with remaining sauce. 6 serving
(Recipe for Chicken and Shrimp Satay was on www.tasteofhome.com, 2014)
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