Thai Chicken and Shrimp Skewers

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We here at U Rock Girl love food that just sings with flavor and spice. Some of our favorite recipes are inspired by various countries in Asia. The salty, acidic, and umami tastes and sensations just make the tongue and brain light up. Not to mention, there’s the added bonus of smiles that lights up faces when we serve this flavor profile.

Here’s our take on the chicken and shrimp satay you might find on the menu at a Thai restaurant. If you want to make it vegetarian, substitute extra firm tofu for the chicken and shrimp.

We might as well say that this recipe is like a thai-phoon, because you will be blown away by its deliciousness. ; )

Thai Chicken and Shrimp Skewers Recipe

Yield: 4 servings

Calories per serving: 376

Fat per serving: 18.4 (g)

Carbs per serving: 22 (g)

Protein per serving: 28.1 (g)

Thai Chicken and Shrimp Skewers Recipe

Ingredients

  • 8 ounces chicken breast (or shrimp or extra firm tofu)
  • 1/2 cup smooth natural peanut or almond butter
  • Juice of 1 lime
  • 2 tablespoons low sodium soy sauce
  • 2 tablespoons seasoned rice vinegar
  • 1 teaspoon honey or agave
  • 1 teaspoon ground black pepper
  • 3 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 2-3 bell peppers, cut into 1½ -inch pieces
  • 1 medium zucchini, sliced about 1/4-inch thick
  • 2 cups quartered mushrooms

Instructions

  1. Cut the chicken into strips that are approximately 1 inch wide and 4 inches long. If using shrimp, leave them whole. If using tofu, cut them into similar strips as the chicken.
  2. Meanwhile, place the peanut butter, lime juice, soy sauce, vinegar, pepper, garlic, and cumin into a small bowl. Whisk to combine well.
  3. Place the vegetables into a heavy plastic bag or shallow container. Place the chicken in another bag or bowl. Pour the marinade over everything and toss or stir to coat. Let marinate in the fridge 1-3 hours, or overnight.
  4. Heat a grill pan or your grill (you can also use a George Foreman grill or panini maker) to medium high. Skewer the chicken and vegetables onto separate skewers and cook on the grill until they begin to char around the edges, about 5-8 minutes, turning halfway to make sure both sides get evenly cooked.
  5. This is best served right after cooking with a bowl of soba noodles that have been lightly tossed in a little toasted sesame oil and topped with some chopped green onions and sesame seeds.
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Summer is for grilling, so take advantage, skewer that protein, and light up that grill. Ahh, just the smell alone makes your mouth water. And the sizzling of cooking food is music to the ears.

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