Satays(Grilled Skewers)
This recipe was offered to us by Carmencita from Alicante, Spain. Marilyn and I concur on these little shishkebob devils. They're "really good"! I first came across a version of these at a state fair quite some years ago and have been creating my own versions for years now. Entertaining is effortless with these easy-to-make hors d'oeuvres. Terrific substitutions include thin slices (or cubes) of beef or lamb, which grill on skewers as easily and quickly as chicken does, so you can mix and match to your guests content. I wouldn't limit your options here to just when you have company over, because these are excellent as a main course as well. We serve these often, as they're quick, easy and quite healthy! Grilled Chicken Satays with Citrus Sauce
Ingredients; 1/4 cup extra-virgin olive oil 1/4 cup lemon juice 3 Tbs. chopped fresh oregano 3/4 tsp. sea salt 1/2 tsp fresh-ground pepper 1 pound boneless, skinless chicken breasts, sliced into 1/4-inch-thick slices (or you can go with cubes). 1 cup low-fat yogurt 2 tsp. fresh orange juice 1 tsp. orange zest 1/2 tsp. minced garlic 1/2 tsp. ground cumin Directions; #1. Marinate the Chicken:
Combine the olive oil, 2 tablespoons lemon juice, 2 tablespoons oregano, 1/2 teaspoon salt, and pepper in a large bowl. Add the chicken and marinate for 20 minutes. 2. Make Citrus Sauce:
Stir together the remaining ingredients in a medium bowl. Cover and refrigerate. 3. Cook the Chicken:
Heat grill to medium high.
Run skewers through chicken pieces and grill for about 4 minutes, turn over, and grill until cooked through ~ about 4 more minutes. Serve with Citrus Sauce. Experiment with different rubs and marinades for your satays and remember, when it comes to your choice of meats, to use as lean and as tender of cuts as you can find, because I believe that nothing will ruin a kabob faster than tough, chewy or stringy cuts of meats. You really want, "melt in your mouth, juicy and tender!
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