Like Kryptonite to Superman I find myself powerless to resist a good satay.
My chef friends seem to enjoy poking a little fun at my satay fetish. They argue that the history of satay is really just man cutting his meat into small enough pieces to chew and threading them on some form of skewer – be it bamboo, stainless or palm frond – to grill. In other words it ain’t anything special.
Call it primal if you must, I really don’t give a damn, I relish the concept of placing hunks of meat or fish on a skewer alternating with chunks of vegetables and throwing it all on a hot grill. Throw in a marinade to add another layer of flavor (or two or three) and you’ve got something.
Throw in a well-spiced and thoughtfully constructed dipping sauce that will run down your chin and drip onto your shirt and you’ve really got something.
Add in a sprinkle of Libby’s Sesame Shake after these delights come off the grill and you’ve got a satay masterpiece. Libby showed us this little trick last summer with the shake – it’s highly flavored and adds not only bursts of spice flavor but a bit of crunchy texture as well. Leave it on the table and folks will be fighting for that last spoonful.
We throw a lot of different foods on the grill around our camp but this ends up being one of our clan’s favorites. Try it next time the sun’s out and you’ll see why.
Chicken Satay
2 lbs boneless, skinless chicken breast, cut into 18 or 20 large chunks
2 red bell peppers, seeded, halved, then halves quartered
2 red onions, peeled, halved, then halves quartered
3 tbsp. sesame oil
3 tbsp. minced fresh ginger
6 scallions (white and green parts), minced or finely diced
1/2 tsp. crushed red pepper flakes
Salt and pepper to taste
2 limes, quarteredSimple But Good Dipping Sauce
1/2 cup soy sauce
1 tbsp. unseasoned rice vinegar
3 tbsp. fresh lime juice (or more to taste)
1.5 tbsp. brown sugar
1.5 tbsp. Tabasco or your favorite
1 tbsp. fresh basil, finely chopped (optional)
Dash of sesame oilLibby’s Sesame Shake
1/3 cup coriander seeds
1 tbsp. cumin seeds
2 tbsp. peppercorns
1/4 cup + 1 tbsp. sesame seeds
Fire the grill if using charcoal or wood.
Marinate the chick. Mix all the chicken satay ingredients (except the limes) together and let sit at room temperature while you prepare the sauce and shake.
Make a shake. Measure all four ingredients into a small skillet and toast over medium high heat, shaking, until aromatic. Pour onto a plate to cool. When cool enough to handle, pour into a plastic bag and crush coarsely using a small skillet or sauté pan. Place in a small bowl with a spoon.
Stir up a sauce. Combine all sauce ingredients, mix well and set aside.
Satay time. Thread the chicken onto skewers alternating with the onion and bell pepper. Paint any marinade remaining in the bowl onto the skewers and then grill over medium-high heat until the chicken is done.
Shake and serve. Place on your serving platter, sprinkle liberally with the shake and serve with lime wedges and the dipping sauce.
Enjoy.
