Satays(Grilled Skewers ~ Kebabs)
Building a Better Satay (Kebab) The very nature of a skewer, lean meat or fish interspersed with a variety of fresh vegetables and maybe brushed with a simple low-calorie, high-flavor sauce, all but guarantees healthy eating. Best of all, kebabs take just a few minutes to assemble and the potential for deliciousness is limited only by your imagination. Try of our suggested kebab perfection (below), or thread your own lean-and-mean masterpiece. Now stop drooling and go fire up the grill! In the Meantime ~ Rules of the Skewers Step 1 Soak wooden skewers in water for at least 20 minutes before loading them up. The moisture will prevent the wood from catching fire and scorching your dinner. Step 2 The protein you're cooking will determine the size of the produce on your skewers. Shrimp and scallops cook quickly, so fruits and veggies should be cut smaller. Chicken and pork take time to cook, so pair them with larger chunks. Step 3 You can marinate the loaded satay skewers in sauce before grilling, up to two hours for meat, but no more than 30 minutes for seafood. Or simply brush the sauce onto the food before grilling and at least once during cooking. Whether the food has been marinated or not, it's always great to finish the kebabs with a light sheen of fresh sauce just before bringing them to the table. Step 4 You want a medium-hot grill, not so hot that it chars the food's outside before cooking the inside, but hot enough that the food's surface will fully caramelize. Now that you're ready to embark on your BBQ'd kebob adventure, this satay recipe was offered to us by Carmencita from Alicante, Spain. Marilyn and I concur on these little kebob devils. They're "really, really good"! I first came across a version of these at a small town 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 c. extra-virgin olive oil 1/4 c. lemon juice 3 Tbs. chopped fresh oregano 3/4 tsp. sea salt 1/2 tsp fresh-ground pepper 1 lb. boneless, skinless chicken breasts, sliced into 1/4-inch-thick slices (or you can go with cubes). 1 c. low-fat yogurt 2 tsp. fresh orange juice 1 tsp. orange zest 1/2 tsp. minced garlic 1/2 tsp. ground cumin Preparation: 1. Marinate the Chicken;
Combine the olive oil, 2 Tbs. lemon juice, 2 tsp. oregano, 1/2 tsp. salt, and the 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 we agree 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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