Balsamic Honey Satay

My husband and I spent the better part of yesterday afternoon grilling up pretty much everything in our kitchen. We had some beef and chicken that needed to be cooked. Plus I had quite a lot of vegetables leftover from all the various dishes I've been making. So we put our heads together and came up with something fun: Beef and Chicken Satay with some veggie kebabs on the side.

Traditional Satay is thin slices of meat (beef, chicken, or lamb) skewered on palm fronds and dipped in a spicy peanut sauce. But since I don't have any palm fronds laying around, and I am not a huge fan of peanut sauce, I decided to marinate my meat in a honey balsamic sauce and cooked them on regular ol' bamboo skewers. AMAZING!

Ingredients For Satay:
2 Lbs skirt, flank, or sirloin tip steak cut into thin, wide strips
Or  2 Lbs  boneless, skinless chicken breasts, filleted, and cut into strips.
Bamboo skewers (you'll need about 20)

Ingredients For Marinade:
1/2 cup extra virgin olive oil
1/2 cup balsamic vinegar
1/2 cup honey
2 garlic cloves, minced

  2 tsp garlic chili sauce

1 tsp kosher salt
Whisk all ingredients together in a small bowl *I also whisk up an additional amount (about half) for dipping or drizzling later.

Directions:
Marinate your strips of meat in sauce for several hours. If I am using beef I like to marinate at least 8 hours. Chicken needs at least 2 hours. When meat is done marinating, soak your skewers in water for 30 minutes. (This helps to prevent burning) Secure your meat on the skewer 'ribbon' style. I use about 2-3 strips of meat per skewer, pressing them together as you can see in my photo. Cook on grill over med/high heat for about 3 to 4 minutes per side for beef; chicken may need a minute longer. Serve with a small amount of garlic chili sauce for dipping or additional mix of marinade for drizzling or dipping. So good! Enjoy!