Delicious skewered strips of chicken and lamb meatballs can take a luncheon or dinner party to the next level. International flavors from Thailand and India use a handful of intense, flavorful spices to enjoy.
With Lamb Tikka and Chicken Satay on the menu, you can offer proteins with a delicious Asian influence. Dipping sauces for each brochette add more flavor to savor from peanut to a cooling yogurt dip.
Thai Chicken Satay
Ingredients:
- 12 bamboo skewers
- 1 English (seedless) cucumber, thinly sliced
- 1-1/2 teas salt
- 1 Tblsp Thai green curry paste
- 1/4 cup plus !/3 cup well-stirred unsweetened milk (not cream of coconut)
- 4 medium skinless, boneless chicken breasts (cut into 8 strips)
- 1/4 cup creamy peanut butter
- 2 teas soy sauce
- 1 teas dark brown sugar
- 1/8 teas cayenne pepper
- 1/4 cup rice vinegar
- 3 Tblsp sugar
- 2 med shallots, thinly sliced
- 1 jalapeno chile, minced (seeds and pulp discarded)
Directions:
- Place skewers in water to soak for 30 mins.
- In med bowl, toss cucumber with salt; let stand 30 mins.
- In another bowl, stir curry paste and 1/4 cup coconut milk until combined.
- Add chicken and turn to coat.
- Prepare gas grill / med heat.
- Drain cucumber, discarding liquid in bowl. Pat cucumber dry with paper towels. Return cucumber to bowl and stir in vinegar, sugar, shallots and jalepeno; refrigerate until ready to serve.
- Thread chicken strips on skewer, accordion-style; discard marinade. Place skewers on hot grill. Cover grill and cook 5-8 mins or till chicken loses its pink color; turning skewers over once.
- Prepare Peanut sauce: In small bowl whisk peanut butter, soy sauce, brown sugar, cayenne pepper and remaining 1/3 cup coconut milk and 1 Tblsp hot water until blended and smooth. Put in serving bowl. Makes about 2/3 cup.
- Serve with peanut sauce and pickled cucumbers.
Lamb Tikka
("Tikka" means OKAY in Hindi, but these Lamb meatballs are MORE than Okay!)
Ingredients for the Marinade:
- 1-1/2 cups yogurt
- 1 Tblsp ground nuts (cashew, almonds or peanuts)
- 1 Tblsp olive oil
- 2 garlic cloves, finely chopped
- Juice of one lemon
- 1/2 tsp ground cardamom
- 1/4 tsp cayenne pepper
- 1 tsp curry powder
- 2 Tblsp chopped fresh mint
Directions for the Marinade:
- To prepare the marinade, put all the ingredients in a bowl and stir well to mix. Reserve 1/2 cup of mixture in a separate bowl in refrigerator for use as dipping sauce.
Ingredients for Lamb Tikka:
- 1 lb lamb
- 2 scallions, chopped
Directions for Lamb Tikka:
- Cut the lamb into small pieces and put into food processor with onions. Pulse until the meat is finely ground. Add 2 Tblsp of marinade and process again.
- Prepare meat into oval-shaped balls, about 1 or two inches long arranged in a shallow dish.
- Spoon remaining marinade and cover with plastic wrap; chill meatballs overnight in refrigerator.
- Thread meatballs onto wooden skewers and place on grill (4-5 mins -turning once) or until they are crisp and golden brown on all sides. Serve with the reserved marinade for dipping sauce.
These two Asian meat dishes pair very well with rice, fresh green salads, Indian bread (naan or chapatis) and a fruit salad or Indian fruity dessert.
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