Chicken and Beef Saté

Chicken And Beef Sate

Source: Ladies' Home Journal

Makes 8 Servings

Prep: 1 Hour

Start to Finish: 5 Hours

Ingredients (1-by-5-Inch) Strips
 * 1-3/4 Cups coconut milk
 * 3   lemongrass Stalks, Tough Outer Leaves Removed, Trimmed, First 4 InchesFrom Root  End Chopped
 * 1/2 Cup Finely Chopped shallot
 * 4 Tablespoons Fresh  lime juice, or to Taste
 * 2 Tablespoons Asian Fish Sauce (nuoc Nam or Nam  Pla)
 * 1 Tablespoons Plus 2 Teaspoons Packed Light Brown  sugar
 * 1-1/2 Tablespoons Finely Chopped garlic
 * 2 Teaspoons  coarse salt
 * 1 Teaspoon Ground cumin
 * 1 Teaspoon  turmeric
 * 1 (1-1/2 Pounds) Skirt Steak, Cut Crosswise Into 24  (1-by-5-Inch) Strips
 * 1-1/2 Pounds Boneless Skinless Chicken Breasts,  Cut Diagonally Into 18
 * 1 Tablespoon vegetable oil,  Plus Additional For Grill
 * 2 Tablespoons Plus 1 Teaspoon Purchased Red  curry Paste
 * 1 Cup Roasted Salted peanuts, Finely Ground
 * 1/4  Cup Chopped Fresh cilantro
 * 42 (8-Inch-Long) Bamboo Skewers (soaked in  water 30 Minutes)
 * 1/3 Cup seasoned rice vinegar
 * 3 Tablespoons  granulated sugar

Directions
 * 1. Pulse Together coconut milk, The lemongrass, shallot, 2 TablespoonsJuice, The Fish Sauce, 2 Teaspoons  brown sugar, The garlic, salt, cumin, AndTurmeric in a Food Processor Until  Smooth. Divide Mixture Between 2 ResealablePlastic Bags, Place Steak in One And  Chicken in The Other, Then Seal Bags AndTurn Until Meat is Coated Well.  Marinate, Chilled, at Least 4 Hours orOvernight, Placing Bags in Large Bowls to  Catch Any Leaks.
 * 2. Heat oil in a Small Heavy Saucepan Over Moderate Heat. Add curry PasteAnd Remaining 1 Tablespoon brown sugar; Cook, Stirring, Until  sugar Dissolves,About 2 Minutes. Remove Pan From Heat And Whisk in Remaining  3/4 Cup CoconutMilk, The peanuts, cilantro, And Remaining 2 Tablespoons Juice  (or to Taste),For Peanut Dipping Sauce.
 * 3. Remove Steak And Chicken From Marinade (discard Marinade) And Thread onDrained Skewers.
 * 4. Preheat Grill And Lightly oil Rack. Combine vinegar And Granulated SugarIn a Small Saucepan;  Bring to a Simmer. Cook, Stirring, Until SugarDissolves, About 2 Minutes, For  Basting Sauce.
 * 5. Grill Meat, Brushing Both Sides With Basting Sauce During Last Minute ofCooking, Turning Once, Until Chicken is Cooked Through, About 4  Minutes, AndSteak, Turning Once, About 2 Minutes For Medium-Rare (discard  RemainingBasting Sauce). Arrange Skewers on a Platter And Serve With Peanut  Dipping Sauce.Makes 8 Servings.

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