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Sizzling Shaslicks on Garlic Naan
Artist: _
Categories: Jude
Yield: 6 servings
Rating: 0
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Ingredients:
  • 2 Tenderbeef steaks; eg rump
  • -or
  • ; porterhouse
  • 2 Tegel chicken breast fillets
  • 1 Red onion; quartered
  • 2 Zucchini; diced chunky
  • 1 Red and 1 green capsicum;
  • -diced chunky
  • 6 Wattie's frozen corn cobs;
  • -thawed
  • 1 c Button mushrooms
  • 1 Jar Continental creamy satay
  • -sauce
  • 3 pk First Choice garlic naan
  • -bread
  • First Choice olive oil to
  • -brush
  • 12 lg Bamboo skewers; soaked in
  • -water
Procedures:
Cut the steak and chicken, cut the corn cobs into 3 pieces.

Blanch the mushrooms in a pot of boiling water for 30 secs, then refresh in
cold water. Drain well.

Skewer alternately the steak and vegetables and then the chicken and
vegetables, to give you 6 beef and 6 chicken shaslicks.

Brush with oil, then barbecue or grill for 2-3 mins for the beef, 4-5 mins
for the chicken, turning occasionally.

Heat the satay sauce in a pot on the BBQ or cook-top.

BBQ or microwave the naan bread for 1 min.

Place shaslicks onto naan bread, drizzle over satay sauce. Serve.

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