CATEGORY | CUISINE | TAG | YIELD | |
---|---|---|---|---|
Meats, Dairy | Jude3 | 6 | Servings |
INGREDIENTS
2 | Tenderbeef steaks, eg rump | |
or | ||
porterhouse | ||
2 | Tegel chicken breast fillets | |
1 | Red onion, quartered | |
2 | Zucchini, diced chunky | |
1 | Red and 1 green capsicum | |
diced chunky | ||
6 | Wattie's frozen corn cobs | |
thawed | ||
1 | c | Button mushrooms |
1 | Jar Continental creamy satay | |
sauce | ||
3 | First Choice garlic naan | |
bread | ||
First Choice olive oil to | ||
brush | ||
12 | Bamboo skewers, soaked in | |
water |
INSTRUCTIONS
Cut the steak and chicken, cut the corn cobs into 3 pieces. Blanch the mushrooms in a pot of boiling water for 30 secs, then refresh in cold water. Drain well. Skewer alternately the steak and vegetables and then the chicken and vegetables, to give you 6 beef and 6 chicken shaslicks. Brush with oil, then barbecue or grill for 2-3 mins for the beef, 4-5 mins for the chicken, turning occasionally. Heat the satay sauce in a pot on the BBQ or cook-top. BBQ or microwave the naan bread for 1 min. Place shaslicks onto naan bread, drizzle over satay sauce. Serve. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 13
Calories From Fat: 1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 3.4mg
Potassium: 89.8mg
Carbohydrates: 2.6g
Fiber: <1g
Sugar: <1g
Protein: <1g