Organic Grilled Peanut Satay Skewers

 

Summer is almost upon us are at least it is struggling to make an appearance up here in Maine.  We have had too many rainy days but my mind is already thinking about delicious meals that can get on the table quickly. Grilling is such a fantastic way to get dinner on the table fast with little clean up which I love.  Skewers are also a beautiful way to get kids involved and excited about cooking.  My daughter and son love helping put all the colorful veggies on the sticks.  It is a great way for kids to contribute and be a part of bringing meals to fruition, not to mention the sensory experience of touching, feeling and smelling food.

This recipe is super easy to do and incredibly versatile as you can alter the veggies to what is in season or your favorite ones!  It also can be adapted to be vegetarian/vegan by marinating organic non gmo tofu in the place of the chicken which is also so delicious.

Chicken Peanut Satay

1 lb of boneless skinless organic chicken breast  or organic non gmo tofu chopped into skewer pieces

1/2 cup organic peanut butter

2 tbs fish sauce

1/4 cup gluten free low sodium tamari

1/4 filtered water

2 tbs local raw honey

pinch of sea salt

freshly ground black pepper

Take a medium size bowl or a high speed blender and add peanut butter, fish sauce, tamari, water, raw honey, sea salt and black pepper.  If using a blender, place speed on high and blend till fully combined.  If using a bowl, place all the above ingredients in the bowl, then use a fork to whisk till all the ingredients are combined.  Chop the chicken into skewer size pieces then place in a large airtight container with a top.  Using a spatula, pour the peanut satay over the chicken and let marinate for at least 2 hours in the refrigerator.

 

For Veggies

1 large organic red onion peeled and cut into skewer pieces

1 large organic vidalia onion peeled and cut into skewer pieces

1 organic zucchini washed and cut into skewer pieces

1 organic red pepper washed, cored and cut into skewer pieces

1 organic green onion washed, cored and cut into skewer pieces

2 organic portabella mushrooms washed and cut into skewer pieces

 

Wash and cut all of the above veggies into skewer size pieces then briefly set aside.

 

For Extra Peanut Sauce For Drizzling

1/2 cup organic peanut butter

1/2 cup filtered water

2 tbs fish sauce

1 tbs local raw honey

 

1 organic lime washed and cut into wedges for serving

 

Once again take a medium bowl or high speed blender and add peanut butter, filtered water, fish sauce and honey.  If using a bowl, whisk with a fork till all the ingredients are well combined then set aside.  If using a blender,  place all of the ingredients in to the blender and place the speed on high till all the ingredients are fully combined.  Use a spatula to spoon out of the blender and set aside.

Preheat your grill to high.  Now it is time to assemble.  Remove your chicken from the refrigerator and begin to assemble your skewers by alternating varying veggies with the chicken ( discard the peanut sauce that the chicken was marinated in.)  Once all your skewers are assembled, place on the grill and cook approx. 10 minutes on each side till chicken is fully cooked and veggies are roasted.  Depending on your grill, you may need to adjust the temperature to medium/high heat.  Once all of your skewers are cooked it is time to eat.  This can be served on it’s own with a big salad and/or rice.  Drizzle each skewer with additional peanut sauce and a squeeze of fresh lime juice.  The extra peanut sauce can be saved in an airtight container and stored in the fridge for 3-5 days and used as a fabulous quick dressing for salads.

Enjoy!  -Chef Emery oxoxox

For a great guide and tips on meal planning, grocery shopping and even more recipes go to my website at www.chefemery.com where my ebook can be purchased!  You will have an instantly downloadable guide to helping manage meal prep, my favorite go to products when shopping, plus a few fabulous recipes!

Please note: The photos of this recipe and content above are copyright protected.

Please do not use my photos without prior written permission. Please do not copy this recipe and share it on your own site. If you wish to tell people about this recipe, please provide a link back to the recipe here on my blog rather than copying the recipe. If you make significant changes to a recipe, you are welcome to rewrite it in your own unique words and provide a link back here for credit. Thank you!❤️

Grass Fed Marinated Flank Steak Recipe

I learned this recipe at a very young age as our home was built and gathered around food.  My parents occasionally catered out of the home and my father even at one point left his job and took a full time position as a chef.  My father was always a natural in the kitchen and had that “je ne sais quoi ” if you know what I mean. He would let me watch as he prepared the food and there were so many lasting memories imprinted.  I learned so much through the process of watching, preparing, touching, smelling and tasting food.  To be honest, it was one of the few and rare ways our family gathered in a peaceful fashion.  It was a place of solace and where I learned to find my quiet, my waking meditation.

This recipe always was and continues to be one of my favorites.  It is so versatile throughout the entire year as I simply adjust what I pair it with depending on the season.  With summer in our not too distant future and BBQ grills in full effect, dinner can be on the table super fast with little clean up which I love (especially on busy days as a chef at my business The Harborage Inn ).  On hot summer nights, we love it with a big green organic salad with all the beautiful seasonal produce that is in full swing.  It is also lovely with potato salad and/or pasta salad especially if you are hosting a get together!  In the cooler months, I will often pair the steak with examples such as baked potatoes, sweet potato fries and mashed celeriac root just to name a few.  The options are honestly endless!

Asian Style Marinated Flank Steak

One 1 to 1.5 lb grass fed beef flank steak

1 large knob of fresh ginger washed and sliced

2 cloves of fresh garlic peeled and smashed

1 tsp sea salt

freshly ground black pepper

the juice of one fresh orange

2 tbs local raw honey

1 cup gluten free low sodium tamari or soy sauce

 

Place the steak in a large glass container.  Add all of the above ingredients and cover.  Let marinate overnight if possible or at least for 4 hours.  I generally prep this out the day before we plan on eating it and it literally takes 5 to 10 minutes to do so.  On the day of serving, preheat your grill to high.  Remove steak from marinade and once grill is hot place the steak onto the grill.  Cook on one side for 4 minutes, then flip to other side and continue to grill for another 4 minutes ( you can increase the time per side.  The suggested time is for a medium rare steak ).  Remove from grill and let rest for at least 8 minutes.  Slice the steak following the grain of the steak (the wide side of the steak) then serve immediately.  Enjoy!

This recipe and the recipes to many of the sides can be found in my Heartfelt Cookbook which can be ordered on my website at www.chefemery.com under contacts simply submit a form and I will send it directly to you!

Please note: The photos of this recipe and content above are copyright protected.

Please do not use my photos without prior written permission. Please do not copy this recipe and share it on your own site. If you wish to tell people about this recipe, please provide a link back to the recipe here on my blog rather than copying the recipe. If you make significant changes to a recipe, you are welcome to rewrite it in your own unique words and provide a link back here for credit. Thank you!❤️