| 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 |
pk |
First Choice garlic naan bread |
|
|
First Choice olive oil to brush |
| 12 |
lg |
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.
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