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Chicken and Shrimp Satay

7 reviews
Contest Ribbon Contest Winner
Test Kitchen Approved
Total Time

Prep: 20 min. + marinating Grill: 10 min.

Makes

6 servings

Updated: Sep. 19, 2023
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
Chicken and Shrimp Satay
Chicken and Shrimp Satay Recipe photo by Taste of Home
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Ingredients

  • 3/4 pound uncooked shrimp (31-40 per pound), 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 tablespoon butter
  • 1/4 cup chopped onion
  • 2/3 cup reduced-sodium chicken broth
  • 1/4 cup 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
  • Optional: Chopped peanuts and lime wedges

Directions

  1. On 12 metal or soaked wooden skewers, alternately thread shrimp and chicken. Place in a large shallow dish; set aside.
  2. 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 occasionally.
  3. Meanwhile, to make the sauce, melt butter in a small saucepan over medium heat. Add onion; cook and stir until tender. Stir in broth, peanut butter, sugar, juices and seasonings; cook and stir until blended. Remove from the heat; set aside.
  4. Grill skewers, covered, on an oiled grill rack over indirect medium heat or broil 4 in. from the heat until shrimp turn pink and chicken juices run clear, 7-8 minutes, turning often. Brush with 1/4 cup sauce during the last minute of grilling. Serve with remaining sauce and, if desired, lime wedges. If desired, top with chopped peanuts and additional chopped green onions.

Nutrition Facts

2 kabobs: 190 calories, 7g fat (3g saturated fat), 126mg cholesterol, 339mg sodium, 7g carbohydrate (3g sugars, 1g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 1 fat, 1/2 starch.