Try this Pork, Beef & Chicken Sate recipe, or contribute your own.
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1) Cut pork, beef, and chicken into 1/2" cubes; place each meat in a separate ziplock bag.
2) In another medium bowl, combine oil, soy sauce, garlic, curry powder and sugar. Pour 1/3 of marinade over each meat. Cover and refrigerate at least 4 hours or up to 24 hours.
3) Preheat broiler. To make sauce, heat oil in a medium saucepan. Stir in onion, garlic, chili powder, coriander and cumin; cook 2 minutes. Stir in peanut butter, chicken stock, brown sugar, soy sauce and lemon juice. Bring to a boil. Reduce heat; simmer 10 minutes or until creamy. Set aside to cool.
4) Thread marinated meats on 12 small skewers, using 4 for each type of meat. If using wooden skewers, using 4 for each type of meat. If using wooden skewers, soak in cold water 30 minutes before using. Brush kabobs with a little peanut sauce. Place on a broiler-pan rack.
5) Broil under preheated broiler 6-8 minutes or until browned on all sides. Pork should be well-done. Serve hot with remaining peanut sauce. Makes 4 servings.
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Serving Size: 1 Serving (891g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1261 | ||
Calories from Fat: 875 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 97.2g | 130 % | |
Saturated Fat 28.2g | 141 % | |
Monounsaturated Fat 48.3g | ||
Polyunsanturated Fat 15.2g | ||
Cholesterol 168.6mg | 52 % | |
Sodium 773.5mg | 27 % | |
Potassium 2971.9mg | 78 % | |
Total Carbohydrate 45.8g | 13 % | |
Dietary Fiber 7.9g | 32 % | |
Sugars, other 37.9g | ||
Protein 56.8g | 81 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1261
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