Satay Trio Recipe
Ingredients
| 1/4 pound lean boneless pork | ||
| 3/4 pound lean boneless lamb | ||
| 3/4 pound skinned, boned chicken breasts | ||
| 1/3 cup reduced-sodium teriyaki sauce | ||
| 1/3 cup unsweetened pineapple juice | ||
| Curry powder | 1 Tablespoon | |
| Chili powder | 1 Tablespoon | |
| Honey | 2 Tablespoon | |
| Lemon juice | 2 Tablespoon | |
| Ground ginger | 1 Teaspoon | |
| Vegetable cooking spray | ||
| Peanut Sauce | ||
Directions
Cut pork, lamb, and chicken into 1/4 inch-wide strips, and place in a large heavy-duty, zip-top plastic bag.
Combine teriyaki sauce and next 6 ingredients; pour over meat.
Seal bag, and shake until meat is well coated.
Marinate in refrigerator 8 hours, turning bag occasionally.
Soak 24 (10-inch) bamboo skewers in water 30 minutes; set aside.
Drain meat; discard marinade.
Thread pork, lamb, and chicken alternately onto soaked skewers.
Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°).
Place skewers on rack; grill, covered, 1 to 2 minutes on each side or until done.
Combine teriyaki sauce and next 6 ingredients; pour over meat.
Seal bag, and shake until meat is well coated.
Marinate in refrigerator 8 hours, turning bag occasionally.
Soak 24 (10-inch) bamboo skewers in water 30 minutes; set aside.
Drain meat; discard marinade.
Thread pork, lamb, and chicken alternately onto soaked skewers.
Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°).
Place skewers on rack; grill, covered, 1 to 2 minutes on each side or until done.
Chef
