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Recipes (continued)
Beef Skewers with Satay Makes approx
Dipping Sauce 24 skewers
1 kg rump steak
2 tablespoons soy sauce
1 teaspoon sesame oil
1 clove garlic, crushed
1 tablespoon grated fresh ginger
24 small wooden skewers
Satay sauce
1 cup crunchy light peanut butter
½ cup water
1 tablespoon soy sauce
1 tablespoon lemon juice
1 tablespoon sweet chilli sauce
(no seed variety)
1 clove garlic, crushed
1 teaspoon palm sugar
1. Trim fat from steak and cut into 2 cm
cubes. Combine steak with soy, sesame
oil, garlic and ginger in a large bowl.
Refrigerate for several hours or overnight.
2. To make satay sauce, combine all
ingredients in a small saucepan. Cook,
over a low heat until the ingredients come
together and thicken slightly.
Tip: If making sauce in advance and then
reheating, you may need to add a little water
to thin the mixture down.
3. Preheat Kettle BBQ on SuperSear for 10
minutes. Thread meat onto skewers.
4. Cook skewers on hot ribbed or flat plate
until browned all over and just cooked
through. Brush with a small amount of the
peanut sauce before serving if desired or
leave plain and serve sauce as a dipping
sauce.
Spicy Middle Eastern
Chicken Skewers Serves 4
750g thigh fillets
1 tablespoon lemon juice
1 tablespoon Moroccan seasoning spice mix
1 clove garlic, crushed
2 tablespoons olive oil
12 small wooden skewers
1. Trim fat from thigh fillets and cut into bite
size pieces.
2. Combine remaining ingredients in a large
bowl. Refrigerate for several hours or
overnight.
3. Pre heat Kettle BBQ on SuperSear for 10
minutes.
4. Thread chicken onto skewers. Cook
skewers on hot ribbed or flat plate, turning
until chicken is browned and cooked
through.
Serving suggestion: Serve chicken with a
cucumber mint dipping sauce.