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11 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 3
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  • 11 Ratings

If you're hosting a dinner party, you'll naturally want to spend as much time as you can with your guests while still preparing a memorable meal. One way to free up some time is to make chicken or pork satay -- the Thai version of barbecue -- as the main course. The meat can be marinated beforehand, and the dipping sauces can be prepared in advance.

Martha Stewart Living, September 2003, Martha Stewart Living Television, Martha Stewart Living, Volume 118 September 2003

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Yield:
Makes 20 to 24 pieces
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • If using chicken, cut each piece lengthwise into 1/2-inch-wide strips; you should get about 5 strips per half. Place strips between two sheets of plastic wrap, and pound lightly to an even thickness of about 1/4 inch. If using pork, cut crosswise into 1/4-inch-thick slices. You should get about 24 slices; set aside.

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  • In a 9-by-13-inch baking dish, combine salt, turmeric, coriander, and cayenne pepper; whisk to combine. Whisk in coconut milk. Add meat, turning to coat. Cover with plastic wrap, and let marinate, refrigerated, for at least 2 hours and up to overnight.

  • Soak skewers in hot water to cover for 30 minutes. Preheat grill pan over medium-high heat.

  • Meanwhile, remove marinated meat from refrigerator, and thread onto skewers, letting excess marinade drip off. Spray grill pan with cooking spray. Working in batches, grill until cooked through, 1 to 3 minutes per side. Transfer to a serving platter. Serve hot with sauce.

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Reviews

11 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 0