We'll be using chicken and beef for our skewers, but you can use anything you like. Be sure to soak your Bamboo skewers overnight in water.
Use a sirloin or London Broil, slice the beef into four inch strips about half an inch thick, use chicken tenders for the chicken. Place on the end of the skewer. Lightly coat with canola oil and season with salt and pepper. Over hot open flame, grill the meat to your desired temperature: chicken three to four minutes per side. Beef two minutes per side for medium rare. Serve with dipping sauces.
2 lbs. chicken tenders
2 lbs. beef sirloin or London Broil
40 bamboo skewers
Spicy peanut sauce
Blender all ingredients in bowl and let stand for at least 30 minutes to let the flavors blend together
1/2 cup chunky peanut butter
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 tablespoon red chili flakes
1/4 cup vegetable oil
In sauce pan sauté garlic and onions in oil over medium high heat, once they start to brown a little splash with the Brandy to de-glaze, this could flame up so be aware. Add the rest of the ingredients and bring to a slow simmer for 30 minutes. Be sure to taste and adjust to your liking.
1 cup of ketchup
2 tablespoon canola oil
1 cloves garlic, minced
1/2 onion, diced
1/3 cup distilled vinegar
1 tablespoons of Worcestershire sauce
1 tablespoons of tabasco or similar
3/4 cup brown sugar
1 tablespoon of cumin
1 tablespoon ground ancho pepper
1/4 cup dark molasses
Splash of brandy
Teriyaki sauce / glaze
In sauce pot, combine all ingredients and bring to a slow boil, remove from heat and allow ginger and garlic to steep for one hour, then strain. If you want to make your Teriyaki a glaze add the corn starch and water mixture while on heat, stirring vigorously as you pour the mixture in.
1/2 cup soy sauce
1/4 cup water
1/4 cup sweet rice wine
3/4 cup brown sugar
1 tablespoon minced garlic
3 quarter size pieces of ginger
1 tablespoon cornstarch
2 tablespoon water
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