NY2ATL's LOW CARB RECIPES
CHICKEN AND BEEF SATAYS WITH PEANUT DIPPING SAUCE
Chicken and Beef Satays with Peanut Dipping Sauce
Ingredients:
1 boneless, skinless chicken breast (8 ounces), cut into 1/2 inch strips
1 rib eye steak (8 ounces) trimmed, cut into 1/2 inch strips
1/2 cup light cream
1/2 cup plain yogurt
1/2 small onion, chopped
5 garlic cloves, chopped
4 teaspoons curry powder
1 1/2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
1 1/2 teaspoons salt
Dipping Sauce:
1/3 cup no-sugar-added peanut butter
1/3 cup water
1 garlic clove
2 tablespoons fresh lime juice
2 tablespoons soy sauce
2 teaspoons Truvia or granulated sugar substitute
1/8 teaspoon cayenne pepper
Directions:
Soak skewers in cold water for at least 20 minutes (this prevents burning).In a blender, combine cream, yogurt, 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.
