Beef & chicken sat
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Skim milk |
| 1½ | teaspoon | Lemon peel; grated |
| 1½ | teaspoon | Ginger, fresh; grated |
| 1 | teaspoon | Fennel seeds, crushed |
| 1 | teaspoon | Sugar, white |
| 2 | teaspoons | Oil |
| ½ | teaspoon | Coconut extract |
| 1 | ounce | Peanuts, unsalted dry roast |
| ⅛ | teaspoon | Dried red pepper flakes |
| 5 | ounces | Chicken breast, skinless & boneless, cut into 1\" cubes |
| 5 | ounces | Flank steak, cut into strips |
Directions
YIELD: 4 SERVINGS
To prepare marinade, in food processor, combine all ingredients except chicken and steak; process until smooth. Pour marinade into gallon-size sealable plastic bag. Add chicken and steak; seal bag, squeezing out air; turn to coat chicken and steak. Re- frigerate at least 4 hours or overnight, turning bag over occasionally. Spray grill rack with nonstick cooking spray. Place grill rack 5" from coals. Prepare grill according to manufacturer's directions. Drain and reserve marinade. Thread equal amounts of chicken and steak onto 4 metal or soaked bamboo skewers. Grill kebabs 10-15 minutes, or until done to taste, turning and brushing frequently with reserved marinade. Each serving provides: 1 FA, 2½ P, 20 C. Per serving: 180 cal, 18 g pro, 9 g fat, 3 g car, 47 mg sod, 41 mg chol.
Submitted By SAM WARING On 02-05-95