Chicken and Lamb Saté Skewers

The bamboo skewers can be bought in Asian stores or in the Asian section of the supermarket. So that they do not burn on the grill, they are soaked in cold water beforehand. 1.

Cut the chicken breast with the fiber, the lamb meat diagonally to the fiber in very thin (3 mm) strips of about 2-3 cm width.

Freeze the bacon a little in the freezer so that it can be cut into very thin slices on the electric slicer.

For the marinade, blend the shallots, lemongrass, cilantro and ginger, soy sauce, fish sauce, coconut cream and sugar in a hand blender until smooth.

Both meats and the bacon in this marinade at least 1 hour pull. Thread the strips like an accordion onto skewers, placing a slice of bacon between each one to keep the meat juicy during grilling. 5.

Roast the skewers for 3-4 minutes on each side on the sesame-oil-brushed grill sticks of the garden grill or under the grill coil of the oven until crispy. 6.

For the peanut sauce, grind the peanuts in a hand mixer, add all the ingredients and stir to a thick cream.

Simmer in a saucepan for 10 minutes on low heat until the sauce is fragrant. If necessary, season with a pinch of salt.

The shape of the meat makes the sauce come out by itself.

Our tip: Use bacon with a subtle smoky note!

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