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Chicken and Shrimp Satay

Chicken and Shrimp Satay
I lightened up a recipe that I found in a cookbook, and these grilled kabobs were the tasty result. The scrumptious peanut butter dipping sauce is always a hit. —Hannah Barringer of Loudon, Tennessee
6 ServingsPrep: 20 min. + marinating Grill: 10 min.

Ingredients

  • 3/4 pound uncooked medium shrimp, peeled and deveined
  • 3/4 pound chicken tenderloins, cut into 1-inch cubes
  • 4 green onions, chopped
  • 1 tablespoon butter
  • 2 garlic cloves, minced
  • 1 tablespoon minced fresh parsley
  • 1/2 cup white wine or chicken broth
  • 1 tablespoon lemon juice
  • 1 tablespoon lime juice
  • SAUCE:
  • 1/4 cup chopped onion
  • 1 tablespoon butter
  • 2/3 cup reduced-sodium chicken broth
  • 1/4 cup reduced-fat chunky peanut butter
  • 2-1/4 teaspoons brown sugar
  • 3/4 teaspoon lemon juice
  • 3/4 teaspoon lime juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon each dried basil, thyme and rosemary, crushed
  • 1/8 teaspoon cayenne pepper

Directions

  • On 12 metal or soaked wooden skewers, alternately thread shrimp and
  • chicken. Place in a large shallow dish; set aside.
© Taste of Home 2013

2 of 2

Chicken and Shrimp Satay (continued)

Directions (continued)

  • In a small skillet, saute green onions in butter until crisp-tender.
  • Add garlic; cook 1 minute longer. Stir in the parsley, wine , lemon
  • juice and lime juice. Remove from the heat; cool slightly. Pour over
  • skewers and turn to coat. Cover and refrigerate for 4 hours, turning
  • every 30 minutes.
  • In a small saucepan, saute onion in butter. Add the remaining sauce
  • ingredients; cook and stir until blended. Remove from the heat; set
  • aside.
  • Drain and discard marinade. Moisten a paper towel with cooking oil;
  • using long-handled tongs, lightly coat the grill rack. Prepare
  • grill for indirect heat, using a drip pan. Place skewers over drip
  • pan and grill, covered, over indirect medium heat or broil 4 in.
  • from the heat for 7 to 8 minutes, turning often. Brush with 1/4 cup
  • sauce during the last minute of grilling. Serve with remaining
  • sauce. Yield: 6 servings.
Nutrition Facts: 2 kabobs with 2 tablespoons sauce equals 190 calories, 7 g fat (3 g saturated fat), 126 mg cholesterol, 339 mg sodium, 7 g carbohydrate, 1 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 1 fat, 1/2 starch.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013