Ingredients
1/2 lb. | Boneless, skinless chicken breast halves (about 2) cut into 3/4 inch cubes | 1/2 lb. | Beef tenderloin, cut into 3/4 inch cubes | 1/2 lb. | Pork tenderloin, cut into 3/4 inch cubes | 1/2 cup | soy sauce | 2 tbsp. | cooking oil | 1/4 cup | white vinegar | 1/4 cup | granulated sugar | 1/2 tsp. | ground ginger | 1/2 tsp. | garlic powder | 1/2 tsp. | chili powder |
SATAY SAUCE
1/2 cup | smooth peanut butter | 1 tbsp. | soy sauce | 2 tbsp. | chili sauce | 1/4 tsp. | dried crushed chilies | 1 tbsp. | fine coconut | 2 tbsp. | brown sugar, packed | 1/4 tsp. | onion powder | 1/2 cup | skim evaporated milk | | Put chicken, beef and pork cubes into md. bowl with tight fitting lid, or | 3 | separate bowls if desired. |
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Instructions
Mix remaining 7 ingredients in small bowl. Pour over cubes. Cover. Shake or turn to coat Chill for several hours or overnight. Soak eighteen 4 inch wooden skewer. Thread 1 cube of each meat onto each skewer. Lay on ungreased broiler tray. Broil about 4 inches from heat for about 5 minutes, turning at half time, until cooked.
SATAY SAUCE: Mix all 8 ingredients in medium saucepan. Heat and stir until boiling. Simmer for 5 minutes, stirring constantly. Makes 1 cup sauce. Serve in small bowl with kabobs. Makes 18.
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Author's Comments
Wonderful flavor. Melt in your mouth tender.
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