The next time you’re firing up the barbeque, throw on some of these delicious mixed satays!
- 500 g skinless chicken thigh fillets, cut into 1-cm thick strips
- 500 g beef rump, cut into 1-cm thick strips
- 1½ tbsps sugar
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 1 tbsp ground turmeric
- 1 tbsp sweet paprika
- 1 tbsp curry powder
- 1 tsp chicken stock powder
- 24 bamboo skewers, soak
- 2 tsps sesame oil
- 1 tbsp honey
- Cucumber, cherry tomatoes, red onion and ready-made bottled satay sauce, to serve
Place chicken and beef in separate bowls. In a small bowl, combine sugar, spices and stock powder. Sprinkle spice mixture over chicken and beef. Toss to coat. Marinate covered in the fridge.
Preheat grill on high. Place an oiled rack on a baking tray. Thread chicken and beef evenly onto separate skewers. Drizzle with sesame oil. Arrange in a single layer on rack.
Grill for 10 mins, turning halfway, until golden. Brush with honey and grill for a further 3 to 4 mins.
Serve with sliced cucumber, cherry tomatoes, red onion, satay sauce and spiced coconut rice.
Photo: Bauer/John Paul Urizar