Sizzling shaslicks on garlic naan

6 servings

Ingredients

Quantity Ingredient
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 cup Button mushrooms
1 Jar Continental creamy satay sauce
3 packs First Choice garlic naan bread
First Choice olive oil to brush
12 larges Bamboo skewers; soaked in water

Directions

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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