Satay Jubilee

9 ingredients
6 steps

Ingredients

  • 12 jumbo shrimp, shelled and deveined
  • 4 skinless, boneless chicken breast halves, cut into 1/2-inch thick strips
  • 1 1/2 pounds flank steak, thinly sliced against the grain
  • 2 Japanese eggplants, cut lengthwise into spears
  • 2 zucchini, cut lengthwise into spears
  • 6 scallions, cut into 1-inch lengths
  • Vegetable oil, for brushing
  • Salt and freshly ground pepper
  • Cranberry Teriyaki Glaze

Directions

  1. 1
    Light a grill.
  2. 2
    Thread the shrimp, chicken, flank steak, eggplant, zucchini and scallions onto separate bamboo skewers and brush with oil.
  3. 3
    Season with salt and pepper.
  4. 4
    Grill the skewers over high heat until the shrimp, chicken, meat and vegetables are cooked through, 6 to 8 minutes.
  5. 5
    Brush the skewers with some of the Cranberry Teriyaki Glaze and grill, turning once, just until lightly browned, about 1 minute.
  6. 6
    Serve the skewers with the remaining Cranberry Teriyaki Glaze on the side.

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